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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adriana's Italian Gourmet Cookies
extra-virgin olive oil
1 medium onion, chopped
2 cups cannellini beans, cooked
2 celery stalks, chopped
3 medium carrots, diced
½ savoy cabbage, cut into small pieces
1 medium leek, chopped
2 garlic cloves, minced
2 vegetable buillon cubes
water
salt to taste
handful of fresh parsley
1 to 2 tablespoons basil, chopped
In a large pot, add enough extra-virgin olive oil to cover the bottom, add onion and sauté until tender. Add cannellini beans and the celery, carrots, cabbage, leek, garlic and vegetable buillon cubes. Add enough water to cover all of the ingredients and a bit more. It shouldn't be too watery. Simmer uncovered on low heat for about 45 minutes or until the vegetables are tender. Add some hot water while it cooks if it seems to getting too dense. Add the parsley and simmer for another 10 minutes. Taste the soup and add salt if needed. Add the basil and remove from heat
Variations:
The quantities of the vegetables and beans can be changed to your preferences. If you add more beans, it will be more dense and flavorful. You can add more vegetables to make it lighter. It is good all by itself or with some toasted bread dipped into the soup.