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.