White Bean and Vegetable Soup

Ingredients

• 30 oz kidney beans dried white drained canned (or)
• 1 tablespoon olive oil extra virgin 
• 0.5 large onion yellow chopped
• 1 tablespoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 0.1 head cabbage green cut into 1/2 inch pieces
• 1 cups tomatoes fresh chopped
• 2  celery stalks cut into 1/2 inch pieces
• 5 cups vegetable stock ()
• 1 medium potatoes cut into 1/2 inch pieces
• 0.3 cup basil fresh chopped
• 0.3 head cabbage red cut into 1/2 inch pieces
• 2  summer squash cut into 1/2 inch pieces
• 2 teaspoons salt 
• 0.5 cup parmesan cheese grated

Equipment

• pot

Directions

1. Cook onions, with thyme and garlic:
2. Heat olive oil in a large pot over medium heat.
3. Add onion, thyme, and garlic. Sauté 5 minutes.
4. Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.
5. Add beans, 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.
6. Add red cabbage and zucchini.
7. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer.
8. Serve: To serve, stir in the cheese.
9. Sprinkle in a dash of Tabasco hot sauce if you want to give the soup a little zip.
10. Serve with ground pepper and bread.