To transform this dish into ribollita, boil it with a few slices of hearty bread until very thick. Serve with olive oil.
3 tablespoons olive oil
2 large onions, coarsely chopped
4 carrots, coarsely chopped
4 celery stalks, coarsely chopped
3 zucchini, thinly sliced
6 red potatoes, peeled and cubed
6 cups shredded green cabbage
3 quarts beef broth
2 inch piece of Parmesan rind (optional)
1 28-ounce can plum tomatoes with liquid, chopped
2 16-ounce cans white beans, rinsed and drained
2 cups green beans, cut into 1-inch pieces
1 teaspoon salt
1/3 cup freshly grated or shaved Parmesan
How to Make It
Heat the olive oil in a large stockpot. Add the onions and cook over low heat until soft but not browned. Add the carrots, celery, zucchini, potatoes, cabbage, beef broth, and Parmesan rind. Over high heat, bring to a boil. Reduce heat to low, cover, and simmer 2 hours, stirring occasionally. Add the tomatoes, white beans, green beans, and salt. Simmer 30 minutes more. Serve with the grated Parmesan.
KEEP IT: If you make a double batch so you can freeze half, remove the Parmesan rind before ladling the soup into containers or heavy-duty zipper bags. Freeze them up to 6 months. The soup can be thawed and heated in the microwave.