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2 onions 2
3 carrots 3
3 sticks of celery 3
8 oz potatoes 250 g
2 zucchini 2
3 oz green beans 90 g
8 oz cabbage 250 g
1/4 cup oil 60 mL
3 tbsp butter 45 g
5 cups water 1.25 L
3 beef stock cubes 3
2 cans (14 oz/400 g) peeled whole tomatoes 2
1 can (11 oz/310 g) cannellini beans 1
salt and pepper to taste
Peel and finely chop onion; peel and chop carrots; string and chop celery; peel and dice potatoes; dice zucchini; top and tail beans and chop into small pieces; shred cabbage.
Heat oil and butter in large pan, add onions, cook over medium heat until onions are pale golden brown.
Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage. Stir in water, crumbled stock cubes and undrained, mashed tomatoes.
Bring to boil, reduce heat, cover, simmer approximately 2 hours or until soup is thick.
During the last 15 minutes of cooking, stir in drained and rinsed cannellini beans.
Season with salt and pepper.
Chef's Note
If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.
3 carrots 3
3 sticks of celery 3
8 oz potatoes 250 g
2 zucchini 2
3 oz green beans 90 g
8 oz cabbage 250 g
1/4 cup oil 60 mL
3 tbsp butter 45 g
5 cups water 1.25 L
3 beef stock cubes 3
2 cans (14 oz/400 g) peeled whole tomatoes 2
1 can (11 oz/310 g) cannellini beans 1
salt and pepper to taste
Peel and finely chop onion; peel and chop carrots; string and chop celery; peel and dice potatoes; dice zucchini; top and tail beans and chop into small pieces; shred cabbage.
Heat oil and butter in large pan, add onions, cook over medium heat until onions are pale golden brown.
Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage. Stir in water, crumbled stock cubes and undrained, mashed tomatoes.
Bring to boil, reduce heat, cover, simmer approximately 2 hours or until soup is thick.
During the last 15 minutes of cooking, stir in drained and rinsed cannellini beans.
Season with salt and pepper.
Chef's Note
If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.
