2 Tbsp Olive Oil
1 large Onion, chopped
2 Tbsp chopped fresh Thyme
4 cloves of Garlic, minced/pressed
2 cups chopped fresh Tomatoes
4 Celery stalks, cut into 1/2 inch slivers
3 Carrots, cut into 1/2 inch slivers
10 cups veggie stock or broth
chopped fresh Basil (recipe called for 1/2 cup but I could only get my hands on a 1/4 cup)
1/2 head of Red Cabbage, cut into 1/2 inch strings
4 Zucchini, quartered and cut into 1/2 inch slivers
Adapted from a Tuscan Vegetable Soup with White Beans and Parmesan on Epicurious.com
Yet another recipe I ate so quickly that I forgot to photograph! My apologies, images always trigger our appetite, and inspire…
Heat Olive Oil in large soup pot over medium heat.
Add Onion, Thyme and Garlic and saute for 5 minutes
Add Tomatoes, Carrots, and Celery and cook for another 10 minutes.
Add Stock/Broth and Basil, and bring to a boil.
Once boiling, reduce heat and allow to simmer covered for 1 hour.
Add Red Cabbage and Zucchini, cover, and let simmer for another 20 minutes or so.
Add Sea Salt and fresh ground Pepper for taste.
Remove from heat, and serve garnished with toasted bread, Parmesan cheese, or some Basil Pesto if you like! I didnt add anything and was still impressed!
I was worried this would be bland, but the taste was good and got better over time! So simple and easy to prepare and leaves you with a ton of soup to eat throughout the week or store in your freezer for a cold day!
Also due to the simple and all natural ingredients, this soup is detoxifying and cleansing for your body (as long as produce used is organic) and left me feeling full but healthy throughout the week!