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Leslie Myers

Classic Vegetable Soup with Parmesan Broth

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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 6 sevings
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 medium yellow onion finely diced (about 1 cup)
  • 1 stalk celery finely diced
  • 1 bunch kale ribs removed and cut into ½ inch ribbons
  • 1/4 head green cabbage finely chopped
  • 1 cup water to soften and steam the vegetables
  • 1 tbsp minced garlic (about 3 cloves)
  • 1 tsp dried oregano leaves
  • 1/2 tsp dried thyme leaves
  • 1 bay leaf
  • 15 ounce can of diced tomatoes with the juice
  • 3 cups vegetable or chicken stock
  • 2 rinds parmesan cheese (most grocery stores will sell these separately)
  • 15 ounce white beans drained
  • 1 tsp balsamic vinegar
  • Salt and pepper to taste
  • Pesto to drizzle (optional)

Method
 

  1. Heat the oil in a large, heavy soup pot over medium-high heat and add the onion, celery, carrot, kale, and cabbage. Cook, stirring, until tender, about 5 minutes. Add some of the water to soften and steam the vegetables and let it evaporate while the vegetables soften.
  2. When the vegetables are soft, add in the garlic, oregano, thyme, and bay leaf. Stir together for about a minute and stir in the tomatoes with their juice.
  3. Add the 3 cups of vegetable or chicken stock and the Parmesan cheese rinds. Bring to a boil, reduce the heat, cover and simmer for at least 30 minutes.
  4. Add the white beans and balsamic vinegar. Adjust the seasoning with salt and pepper. When ready to serve, remove the Parmesan cheese rinds.
  5. Drizzle each bowl with pesto, if desired.