Ingredients

• 2 15-oz cans cannellini beans, drained
• 1 Tbsp olive oil
• 1/2 large yellow onion, chopped
• 1 Tbsp chopped fresh thyme
• 2 garlic cloves, minced
• 1/8 head of green cabbage, cut into 1/2 inch pieces
• 1 cups chopped fresh tomatoes
• 2 celery stalks, cut into 1/2 inch pieces
• 1 1/2 carrots, cut into 1/2 inch pieces
• 5 cups (or more) vegetable stock or canned vegetable broth
• 1 medium potato, cut into 1/2 inch pieces
• 1/4 cup chopped fresh basil
• 1/4 head of red cabbage, cut into 1/2 inch pieces
• 2 zucchini or summer squash, cut into 1/2 inch pieces
• 2 teaspoons salt
• 1/2 cup grated Parmesan cheese
• Tabasco sauce (optional)

Directions

1. 1 Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.

2. 2 Add beans, 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.

3. 3 Add red cabbage and zucchini. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer. Stir in cheese. Sprinkle in a a dash of Tabasco hot sauce if you want to give the soup a little zip.

4. rve with ground pepper and bread. Serves 4-6.

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