Tuscan Vegetable Soup with Shells & White Beans

 

Some days I’m just in the mood for vegetables, all kinds. When I get in moods like this, I decide that the best way to enjoy these vegetables is in a big bowl of soup. I’m not going to lie, there is a lot of chopping involved in making this soup. I also feel obliged to tell you to take it easy here, because if you have too much of this stuff, you will feel as though you’re prepping for a colonoscopy. That said, it is delicious, nutritious, and, once made, one of the easiest things you will put on the table. Serve it with crusty rolls or garlic bread; for true Italian authenticity, pour yourself a glass of Chianti. Enjoy!

Tuscan Vegetable Soup with Shells & White Beans

 2 T. olive oil

1 large onion, finely chopped

1 t. dried thyme

1 t. dried basil

1 t. Italian seasoning

1 T. Melissa’s minced garlic

¼ head green cabbage, cut into ½” pieces

4 stalks celery, diced

3 large carrots, diced

10 cups chicken broth

1 T. chicken soup base

Parmesan cheese rind (optional)

2 15.5-oz. cans cannellini beans, rinsed and drained

1 14.5-oz. can chopped tomatoes, with juices

1 8-oz. can tomato sauce

2 c. chopped baby spinach

4 medium zucchini, cut into ½-inch pieces

½ c. small shell pasta

1 t. salt

½ t. freshly ground black pepper

1 t. granulated white sugar

1 c. grated fresh Parmesan cheese

 In a large pot, heat the olive oil over medium heat. Add the onion, thyme, basil, Italian seasoning, and garlic; sauté 5 minutes. Add the cabbage, celery, and carrots; sauté 10 minutes. Add the broth and soup base. Add the Parmesan cheese rind, if using. Bring to boil. Reduce heat; cover and simmer 1 hour.

 Add the beans, tomatoes, spinach, zucchini, pasta, salt, pepper, and sugar. Cover and simmer until the vegetables are tender, about 20 minutes longer.  

Just before serving, stir in the cheese, divide the soup among bowls. Top each serving with a sprinkle of more Parmesan, if desired.

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