Vegetables prep-all washed and dried before chopping
3wholecarrotspeeled and diced
3stalkscelerydiced
1wholebell peppertop and seeds removed, diced
1large onionpeeled and diced
2cupsgreen beanstrimmed and chopped into 1 inch pieces
1wholefennelfresh, trimmed and diced
1wholezucchinidiced
4clovesgarlicfinely chopped
1tablespoondried Italian seasoning
1-2wholedried Bay leaves
pinchsaltkosher
pinchpepper
1/2teaspoonred peppercrushed
10-12cupschicken or vegetable stocklow sodium
114 ouncediced tomatoesregular or Italian spices added
1pieceparmesan cheese rind
2cupsspinachfrozen
2cupscornfrozen
1/2small headcabbageshredded
Serving suggestions
1/2cupParsley, flat leaf or curlychopped for garnish (optional)
parmesan cheeseshredded for serving
sourdough breadoptional
pestojarred, optional
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Instructions
In a large dutch oven or stock pot, add olive oil, diced carrots, celery, bell pepper, onion, green beans, fennel and zucchini.
Heat oil and vegetables over medium heat and start to sauté. Sauté for about 3-4 minutes.
Add chopped garlic, Italian seasoning, bay leaves, pinch of salt, pepper and crushed red pepper. Stir.
Add broth. Add 8 cups first and then add accordingly. The amount of stock will depend on the yield of the diced vegetables. I typically use about 10 cups and add a little more once the soup is cooked and cooled.
Add canned tomatoes and parmesan cheese rind.
Simmer 15 minutes.
Add frozen spinach, corn and cabbage and simmer another 5 minutes.
Remove parmesan rind and bay leaves.
Serve in bowls and top with shredded parmesan cheese or a dollop of pesto.
Garnish with parsley. Optional.
Refrigerating and freezing
Once the soup is completely cooled, check to see if the vegetables have absorbed some of the liquid. If so, add 1 cup of stock until desired consistency. (Usually no more than 2 cups)
Place soup in freezer/fridge safe containers. If freezing, allow 1 1/2 inch of room on the top for expansion. Refrigerate for up to 3 days and freeze for up to 4 months.
Notes
Nutrition
Serving: 2cupsCalories: 124kcal
Nutritional information is calculated online and should be used as a guide.