질문하기
Classic Italian vegetable soup simmered with seasonal produce and olive oil. This vegetarian mediterranean dish is a fresh, healthy, clean eats family dinner perfect for any calorie deficit plan.
Dice zucchini, onion, carrot, celery, potato, plum tomatoes, and shred the savoy cabbage for even cooking.
Heat 3 tbsp of extra virgin olive oil in a large pot over medium heat. Add onion and garlic; sauté until onion turns translucent, about 4 minutes.
Stir in carrot, celery, and potato. Cook for 5 minutes, stirring often, to draw out flavors before adding tomatoes.
Add tomatoes, zucchini, and cabbage. Raise heat to medium-high and cook for 3 minutes, stirring to avoid sticking.
Pour in 6 cups water, add cannellini beans, fresh thyme, salt, and pepper. Bring to a gentle boil, reduce to low, and simmer uncovered for 35 minutes, skimming any foam and stirring occasionally.
Before serving, check potato tenderness and adjust seasoning. Stir in fresh parsley just before turning off heat; serve hot drizzled with a little more olive oil if desired.
