I’m not a big soup lover, but if I do eat soup, it has to be hearty and filling. This is one of my favorites. I love my soups to have meats, beans, noodles, vegetables, or some types of pasta. Of course, I love Italian food, I could never say that enough, so I guess that’s another reason why I love this soup! Try it, and let me know how you like it, I’ll probably add some chicken breast to it, but that’s just me. Feel free to post some soup recipes of your own, on the forum, that’s what it’s there for. ENJOY!
Yields 4 servings
3 tbsp, olive oil
2 onions, chopped
½ small green or Savoy cabbage, thick stems removed and leaves shredded
2 zucchini, chopped
2 celery stalks, chopped
2 carrots, chopped
2 potatoes, chopped
2 large potatoes, peeled and chopped
4 large tomatoes, peeled and chopped
4 oz dried great northern beans, soaked overnight in enough cold water to cover
2-pints/5 c chicken or vegetable stock
4 oz dried soup pasta (I would use egg noodles or Orzo)
Salt & Pepper TT
Freshly shaved Parmesan cheese, to garnish
4 tbsp, freshly grated Parmesan cheese, to serve
1. Heat the oil in a large heavy-bottomed pan. Add the onions and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
2. Add the cabbage zucchini, celery, carrots, potatoes, and tomatoes to the pan, cover, and cook, stirring occasionally, for 10 minutes.
3. Drain and rinse the beans, then add to the pan. Pour in the stock, bring to a boil, cover, and reduce to a simmer for 1-1½ hours, or until the beans are tender.
4. Add the soup pasta to the pan and cook, uncovered, for 8-10 minutes, or until tender but still firm to the bite.
5. Season to taste with salt and pepper and ladle into warmed bowls. Garnish with fresh Parmesan cheese shavings and an extra sprinkling of pepper. Serve handing around the grated Parmesan cheese separately.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
About Me
- Angelic Chef
- Chef/Owner Saundra D. Jones, CC was born and raised in Washington, DC, however she ventured to Portland, OR to attend one of the best Culinary Schools in the country, Western Culinary Institute, Le Cordon Bleu. She completed her degree with an Externship at The Grand Hyatt Kauai, on the Island of Kauai, in Hawaii. Chef Jones is well versed on different cultures, and versatile in her style of cooking. She's a master at Soul Food, what she was raised on, but has since mastered all types of cuisine, including American Regional and International Cuisines. Catering and Event planning has been our family for years. We pride ourselves on offering excellent variety, flavor, and most importantly stellar customer service. We'll do our best to create your dream event. We're blessed with a gift to see the big picture, and the art of your special event. We can give you something no other catering company can, versatility and a wide variety of good food. We can plan every aspect of your event, or just provide the food. We can do seated 3-7 course meals, passed Hors d' oeuvres, or a buffet setup. Let us plan your next event, and make sure you tell a friend.
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