Goodness, time, she is a flying. We have a delicious second rounder for you. Healthy, low maintenance, and- most importantly-super yummy. We adapted this recipe from one in Bon Appetit October 2003.
Savory Vegetable and Cannellini Bean Soup
1lb dried cannellini beans (white kidney beans) *to save time use an equal amount of canned.
2 tb STM Meyer Lemon EVOO
1 Onion, diced
4 minced Garlic cloves
1/4 head of Cabbage, chopped
2 c diced Tomatoes
4 diced Celery stalks
3 diced Carrots
1/2 head Red Cabbage, chopped
4 Zucchini, chopped
2 diced Potatoes
10 c (+) Vegetable Stock
2-3 tsp STM Savory Herb blend
1 tsp STM Cumin
1/2 - 1 tsp STM Fennel
6 thick slices toasted 7 Grain bread
1 c Parmesan cheese
If using the dried beans, cover them with at least 3 inches of water and soak overnight. Drain and rinse before using. Saute the onion, herbs and garlic for 5 minutes. Add the green cabbage, tomatoes, celery, & carrots. Cook for 10 minutes. Next, stir in the stock, beans, potatoes and basil. Cover and simmer the soup for about an hour. Then add the red cabbage and zucchini. Cover the pot and continue simmering the soup for another 20 minutes, until all of the vegetables are tender. Remove the soup from the heat and lay the toast on top of it. Let it sit for 10 minutes - no fussing! Then stir in the cheese. Drizzle a touch of EVOO on to finish. This is a great main meal or accompanied by a nice panini sandwich.
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