On Sundays I like to plan my lunches for the week. It saves me time and keeps me from grabbing something that is not good for me out of convenience.
This Sunday I made a new soup that I found on Epicurious.com - Tuscan White Bean and Cabbage Soup. After reading the recipe I thought the quantity of each ingredient was a big high, especially considering the veggie to broth ratio, so I made a few changes. I also didn't add fresh basil as the recipe instructed (I'm not a big fan of too much basil). Here is what I did:
- 3/4 lb dried white beans (I could have used even less)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 tbsp dried thyme
- 4 cloves of garlic, minced
- 3/4 head of green cabbage, chopped
- 2 cups chopped fresh tomatoes
- 4 celery stalks, chopped into 1/2 inch pieces
- 3 carrots, chopped into 1/2 inch pieces
- 10 cups vegetable broth
- 1 potato, diced
- 1 zucchini, cut into 1/2 inch pieces
- Salt, pepper
- Grated Parmesan cheese
- Soak beans in water in a covered pot/bowl over night. Drain when ready to make the soup.
- Heat olive oil in a large pot.
- Add onion, thyme and garlic; saute 5 minutes.
- Add cabbage, tomatoes, celery, and carrots; saute 5 minutes.
- Add beans, broth, and potatoes; bring to a boil.
- Reduce heat, cover and simmer 60-90 minutes.
- Add zucchini; cover and simmer until veggies are tender, about 20 minutes.
- Serve with Parmesan cheese.
This is a really nice springtime soup. Next time I'd use less beans and less ingredients overall as it's a little closer to a stew than soup, but it's still good.
Print this post