Classic Vegetable Soup with Parmesan Broth
Ingredients
- 1 tbsp olive oil
- 1/2 medium yellow onion finely diced (about 1 cup)
- 1 stalk celery finely diced
- 1 bunch kale ribs removed and cut into ½ inch ribbons
- 1/4 head green cabbage finely chopped
- 1 cup water to soften and steam the vegetables
- 1 tbsp minced garlic (about 3 cloves)
- 1 tsp dried oregano leaves
- 1/2 tsp dried thyme leaves
- 1 bay leaf
- 15 ounce can of diced tomatoes with the juice
- 3 cups vegetable or chicken stock
- 2 rinds parmesan cheese (most grocery stores will sell these separately)
- 15 ounce white beans drained
- 1 tsp balsamic vinegar
- Salt and pepper to taste
- Pesto to drizzle (optional)
Instructions
- Heat the oil in a large, heavy soup pot over medium-high heat and add the onion, celery, carrot, kale, and cabbage. Cook, stirring, until tender, about 5 minutes. Add some of the water to soften and steam the vegetables and let it evaporate while the vegetables soften.
- When the vegetables are soft, add in the garlic, oregano, thyme, and bay leaf. Stir together for about a minute and stir in the tomatoes with their juice.
- Add the 3 cups of vegetable or chicken stock and the Parmesan cheese rinds. Bring to a boil, reduce the heat, cover and simmer for at least 30 minutes.
- Add the white beans and balsamic vinegar. Adjust the seasoning with salt and pepper. When ready to serve, remove the Parmesan cheese rinds.
- Drizzle each bowl with pesto, if desired.
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