2 (15 1/2-ounce) cans cannellini beans or other white beans, drained
1/2 cup chopped fresh parsley
3 garlic cloves, minced
How to Make It
Heat the olive oil in Dutch oven over medium heat until hot. Add squash and next 6 ingredients (squash through 1 garlic clove); sauté 10 minutes. Stir in 1 cup Vegetable Stock, scraping pan to loosen browned bits. Add 3/4 cup stock and water; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Stir in cabbage, and simmer, partially covered, for 12 minutes. Stir in pepper and beans; cook 1 minute or until thoroughly heated. Spoon soup into bowls. Combine parsley and 3 garlic cloves; sprinkle over each serving.
Note: If you decide to use canned vegetable broth instead of Vegetable Stock, omit the added salt.
This has been one of my favorite soups over the years...always seem to pull the recipe out and make it at least once. I use a whole 32 oz container of vegetable broth and all of the salt called for...because otherwise it does come off as bland. I also stir the parsley and garlic into the soup right before serving instead of topping each individual bowl.
We love this soup! I've been making it for years and have changed it up a bit, using kale instead of cabbage, adding a lot more sage and garlic plus some thyme and parsley to the soup instead of doing the pistou. Occasionally I'll throw in some barley or soaked farro. LOVE IT!
Admittedly I did not completely follow this recipe but it was terribly bland. I used a sugar pumpkin instead of butternut squash but followed the rest pretty closely. I wound up scooping about half of the veggies out and using a hand blender on the rest before putting them back in to give it more texture. I also added about a 1/2 t cumin and more salt and pepper. After those changes it was better. I will not make this again.
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