Cooking Instructions
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Step 1
Melt
Butter (2 Tbsp)
and
Olive Oil (2 Tbsp)
in a dutch oven or stockpot of at least 5 1/2 qt capacity.
Step 2
Set heat to medium and add
Onion (1)
,
Celery (2 stalks)
,
Garlic (4 cloves)
, and
Green Cabbage (2 cups)
. Mix ingredients well, add
Kosher Salt (1 tsp)
and
Freshly Ground Black Pepper (1/2 tsp)
. Saute' for about 10 minutes.
Step 3
Once vegetables are translucent, add
Vegetable Stock (8 cups)
along with the
Plum Tomatoes (3)
,
Russet Potato (1)
, and
Chickpeas (1 can)
. Bring to a boil then lower heat to medium and simmer for 30 minutes.
Step 4
Remove about 4 cups of mixture (mostly solids) to a heatproof container. Blend until smooth with an immersion blender. Return blended ingredients to the pot to incorporate with soup.
Step 5
Add
Zucchini (1)
,
Green Beans (3 cups)
,
Carrots (2)
, and
Red Kidney Beans (1 can)
to the pot and return to a boil. Reduce heat to medium-low and simmer for an additional 25 minutes.
Step 6
Stir in the
Fresh Basil Leaves (8)
,
Fresh Parsley (1/2 cup)
, and
Fresh Oregano (2 Tbsp)
. Remove from heat and, if necessary, add salt and pepper to taste.
Step 7
Serve immediately, topped with
Grated Parmesan Cheese (1/2 cup)
.
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