Is it that time of year yet for hearty soups?
Maybe, maybe not.
In any case, this one is a family favorite, combining a potpourri of colorful vegetables with the creamy texture of white beans.
Want to make those beans from scratch? Here's how to make them on the stovetop or in a pressure cooker.
White Bean and Vegetable Soup
Adapted from Bon Appetit magazine.
2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained
1 tablespoon extra virgin olive oil
1/2 large yellow onion, chopped
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1/8 head green cabbage, cut into 1/2 inch pieces
1 cups chopped fresh tomatoes
2 celery ribs, cut into 1/2 inch pieces
1 1/2 carrots, cut into 1/2 inch pieces
5 cups (or more) vegetable stock
1 medium potato, cut into 1/2 inch pieces
1/4 cup chopped fresh basil
1/4 head red cabbage, cut into 1/2 inch pieces
2 zucchini or summer squash, cut into 1/2 inch pieces
2 teaspoons kosher salt
1/2 cup grated Parmesan cheese
Tabasco sauce (optional)
Cook the onions with thyme and garlic:
Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes.
Add the green cabbage, tomatoes, celery, and carrots:
Sauté 10 minutes.
Add the beans, 5 cups of stock, potatoes, and basil:
Bring to a boil. Reduce heat, cover and simmer for one hour.
Add the red cabbage and zucchini, season:
Cover and simmer until vegetables are tender, about 20 minutes longer. Taste, and season with salt if needed.
To serve, stir in the cheese. Sprinkle in a dash of Tabasco hot sauce if you want to give the soup a little zip.
Serve with ground pepper and bread.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 13g||46%|
|Total Sugars 7g|
|Vitamin C 40mg||201%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|