Egg free, Gluten free,
Lactose free, Nut free
- 4 tablespoons oil
- 2 tablespoons butter
- 2 onions, finely chopped
- 2 large carrots, diced
- 2 celery sticks, diced
- 1 large potato, diced
- 1 cup green or red cabbage, shredded
- 1/2 red pepper, sliced
- 2 small zucchini, sliced
- 1.5 quarts (6 cups) chicken or vegetable stock
- 14oz can diced tomatoes
- parmesan rind (optional)
- 14oz can cannellini beans
- freshly grated parmesan, to serve
Melt oil and butter in a large stockpot over low heat.
Cook onions for 2-3 minutes until soft.
While the onion is cooking, chop carrots, then add to the pot, stir and then leave to cook for 2-3 minutes while you chop up the celery.
Continue adding the vegetables one at a time.
After adding the zucchini, allow to cook for another 2-3 minutes then add stock, tomatoes and parmesan rind (if using).
Bring to boil and then reduce heat to a light simmer.
Simmer for 2 hours, then add cannellini beans and simmer for another 30 minutes.
To serve, remove parmesan rind, check taste and add salt and pepper if needed, then ladle into bowls and garnish with a generous amount of parmesan.
You can stop the 2 hour simmering period at any point and restart later in the day or the next day.
Unlike most vegetable dishes, this soup is even better the next day and will keep in the fridge in a sealed container for up to 5 days.