Submitted by: Vinca
Prep Time: 30 Minutes
Cook Time: 0 Seconds
Servings: 16
This vegetable soup is very tasty. It freezes well.
1 onion
1 carrot
1 c. celery
1 yellow bell pepper
3 clove garlic
1 c. green beans
1 tsp. fresh thyme
1 bay leaf
1 tsp. black pepper
sea salt to taste
2 tbsp. extra virgin olive oil
32 fl oz. chicken stock
4 c. plum tomatoes
2 can cannellini beans
4 c. kale
Saute the onions, carrots and celery in olive oil for about 5 minutes at medium heat. Add the red pepper, garlic, green beans, kale or cabbage and herbs and saute about another 5 minutes, until vegetables are softened. Add herbs and black pepper. Raise heat and add chicken stock, plum tomatoes, cannelini beans with residual starchy liquid. Simmer for another 30 minutes. Makes 4 quarts of soup.
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