Ingredients
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2 tablespoons extra-virgin olive oil
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2 cups chopped onions (2 medium)
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2 cups chopped celery (4 medium stalks)
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1 cup chopped green bell pepper (1 medium)
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4 cloves garlic, minced
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3 cups chopped cabbage
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3 cups chopped cauliflower (about 1/2 medium)
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2 cups chopped carrots (4 medium)
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2 cups green beans, cut into 1-inch pieces, or frozen, thawed
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8 cups low-sodium vegetable broth or chicken broth
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2 cups water
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1 (15 ounce) can tomato sauce
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1 (14 ounce) can diced tomatoes
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1 (15 ounce) can kidney or pinto beans, rinsed
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1 bay leaf
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4 cups chopped fresh spinach or 1 (10 ounce) package frozen chopped spinach, thawed
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½ cup thinly sliced fresh basil
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10 tablespoons freshly grated Parmesan cheese
Directions
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Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
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Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
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Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.
