Italian vegetable and white bean soup

Recipes / Soups

This hearty soup is full of healthy vegetables and beans.

Recipe «Italian vegetable and white bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 brown onion, roughly chopped, 2 garlic cloves, crushed, 2 celery sticks, trimmed, diced, 2 carrots, peeled, diced , 1 Sebago potato, peeled, diced, 2 zucchini, diced, 2 x 400g cans diced tomatoes , 6 cups salt-reduced beef stock, 160g Savoy cabbage, finely shredded, 1/2 cup frozen peas, 400g can cannellini beans, drained, rinsed, 1/4 cup flat-leaf parsley, roughly chopped, Crusty bread, to serve.

Ingredients:

  • 2 tbsp olive oil 
  • 1 brown onion, roughly chopped 
  • 2 garlic cloves, crushed 
  • 2 celery sticks, trimmed, diced 
  • 2 carrots, peeled, diced 
  • 1 Sebago potato, peeled, diced 
  • 2 zucchini, diced 
  • 2 x 400g cans diced tomatoes 
  • 6 cups salt-reduced beef stock 
  • 160g Savoy cabbage, finely shredded 
  • 1/2 cup frozen peas 
  • 400g can cannellini beans, drained, rinsed 
  • 1/4 cup flat-leaf parsley, roughly chopped 
  • Crusty bread, to serve 

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add celery, carrot, potato and zucchini. Cook, stirring, for 5 minutes. Add tomatoes with juice and stock. Cover. Bring to the boil. Reduce heat to low. Cover. Simmer for 1 hour, skimming surface occasionally to remove scum.
  2. Add cabbage. Partially cover. Simmer for 5 minutes. Stir in peas, beans and parsley. Simmer for 5 minutes or until peas are cooked. Season with salt and pepper.
  3. Ladle soup into bowls. Serve with bread.