Rustic Vegetable Soup

By Yogadiva

Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 small yellow onion, diced small (1/2 cup)
• 2 medium carrots, diced medium (1 cup)
• 1/2 small green cabbage, core removed, diced large (2 1/2 cups)
• 2 1/4 cups Marinara Sauce (about 1/2 recipe)
• 3 1/2 cups reduced-sodium chicken broth
• Coarse salt and ground pepper
• 1 medium zucchini, diced large (1 1/2 cups)
• 1 can (15.5 ounces) cannellini beans, drained and rinsed
• Freshly grated Parmesan cheese, for serving (optional)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.

From The Martha Stewart Show,

January 2011