Tuscan Bean And Cabbage Soup Recipe

Ingredients

1 T. olive oil

1/2 C. chopped onion

1/2 C. chopped celery

1/3 C. diced carrot

1 clove garlic minced

1 can cannellini beans

2 C. chicken broth

2 C. plum tomatoes

2 C. chopped cabbage

1/4 C. diced zucchini

Preparation

In a large pot saute onion, garlic, celery and carrot with olive oil over low heat for 5 minutes. Add the beans, chicken broth, tomatoes, cabbage and zucchini. Cok until vegetables are tender, about 20-30 minutes. Serve over toasted Italian bread, sprinkle with parmesean cheese.