Author: Gay Van Beek for Canterbury Cottage Designs
2cans Cannellini Beansrinsed and drained
One cup diced carrots
One cup diced celery
One tablespoon minced garlicthe kind in the jar works for me!
One to Two tablespoons crushed rosemarysee note*
One large can28 oz whole peeled tomatoes with juice, diced
Savoy Cabbageone head, cored and cut into 1/4 inch wide strips to make 2-3 cups
8-10small golden potatoesquartered
2zucchinisdiced (I don't peel them)
Red Swiss Chard - cut away stems and hard centerscut up to make 1 1/2 to 2 cups (you can also use Green Swiss Chard)
Four cups water
32ozboxor equal number of cans of chicken broth (I use a "light and fat free" version by College Inn)
Red Pepper Flakesoptional
In a large soup pot, use about 1/4 of the broth to sautè the chopped onion, leeks, celery and carrots. Sautè until soft. Add minced garlic and rosemary. *Note about rosemary: Use whole, dried rosemary. To crush it put it in a plastic baggie and use a can or something heavy to crush it.
Add four cups water, four cups broth, tomatoes, beans, and cabbage. Bring to a boil, then reduce heat, cover and simmer one hour.
Add potatoes, chard, and zucchini. Simmer covered for 45 minutes to one hour (more is fine!)
The soup tastes best served the next day and keeps in the refrigerator for up to one week (meat versions - less). Serve with crusty Parmesan bread, or sprinkle parm right on your soup. I also add red pepper flakes to mine for a kick.