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Ingredients
- 1/4 cup olive oil
- 2 tbsp unsalted butter
- 2 medium onion, coarsely chopped
- 6 to 8 cups shredded cabbage or packaged shredded coleslaw mix
- 3 medium red potatoes, diced (about 1 pound)
- 2 cups chopped carrots (4 medium)
- 2 cups chopped zucchini (about 10 ounces)
- 1 1/2 cups chopped, trimmed fresh green beans (about 6 ounces)
- 1 1/2 cups cooked navy or white kidney beans or one 15-ounce navy or cannellini (white kidney)beans, rinsed and drained
- 1 cup chopped celery (2 stalks)
- 2 tbsp dried basil, crushed
- 1 4-ounce wedge Parmesan cheese
- 2 32-ounce cartons chicken broth
- 1 14.5-ounce can stewed tomatoes, undrained and cut up
- 1/2 cup uncooked arborio or long-grain rice
Details
Servings 12
Preparation
Step 1
1. In 7-to-8-quart Dutch oven, heat oil and butter over medium heat. Add onions and cook, uncovered, 10 minutes or until tender and golden, stirring occassionally. Add cabbage, potatoes, carrots, zucchini, green and navy beans, celery, basil and oregano. Cook, uncovered, 6 minutes, stirring occasionally.
2. Remove rind from Parmesan. Wrap rind in double layer of 100-percent-cotton-cheese-cloth. finely shred Parmesan; cover and chill.
3. Stir broth, undrained tomatoes and rice into soup. Bring to boiling; reduce heat to low. Add wrapped rind. Simmer, covered, 2 hours, stirring occasionally.
4. To serve, remove and discard rind. Serve bowl of soup topped with shredded Parmesan cheese.
4. t
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