Servings: 6-8
Ingredients:
¼ cup olive oil
¼ cup each: celery, onion and carrot, chopped
1 clove garlic minced
¼ teaspoon thyme
About 6 cups chicken broth (homemade or canned)
1 can (28 ounces) chopped tomatoes with puree
2 large potatoes, diced
1 cup cannellini or white kidney beans, drained and rinsed
1 small head cabbage, shredded
1 small zucchini, diced
2 tablespoons flat Italian parsley, chopped
2 tablespoons fresh basil, chopped
Salt and pepper to taste
Good quality Parmesan, such as Reggiano
Crusty bread
Method:
Cook celery, onion, carrot, garlic and thyme in olive oil until soft, but not browned (like a mirepoix).
Add broth, tomatoes, potatoes, beans and cabbage and bring to a boil. Cook 20 minutes.
Add zucchini, parsley, basil, salt and pepper. Cook an additional 10 minutes.
Correct seasoning, then remove from heat. Cool.
Refrigerate overnight or for at least 8 hours. Flavors blend after rest.
Reheat. Sprinkle with Parmesan and eat with crusty bread.
