Asian-Inspired Virtual Meal Prep Class March 3rd!

Classic Vegetable ABC Soup with Parmesan Broth

1 Hour


6 people

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Adjust Servings
1tbsp olive oil
1/2 medium yellow onion, finely diced (about 1 cup)
1stalk celery, finely diced
1bunch kale, ribs removed and cut into ½ inch ribbons
1/4head green cabbage, finely chopped
1cup water to soften and steam the vegetables
1tbsp minced garlic (about 3 cloves)
1tsp dried oregano leaves
1/2tsp dried thyme leaves
1 bay leaf
15ounce can of diced tomatoes with the juice
3cups vegetable or chicken stock
2rinds parmesan cheese (most grocery stores will sell these separately)
15ounce white beans, drained
1tsp balsamic vinegar
Salt and pepper to taste
Pesto to drizzle (optional)
Nutritional Information
139 Calories


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.
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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.
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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.
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Add the white beans and balsamic vinegar. Adjust the seasoning with salt and pepper. When ready to serve, remove the Parmesan cheese rinds.
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Drizzle each bowl with pesto, if desired.
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