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42Ingredients
75Minutes
┅Calories
Ingredients
US|METRIC
- 1 stalk celery
- 2 teaspoons olive oil
- 1/2 onion
- 2 carrots
- 1/2 cup green beans
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cloves garlic
- 1/2 tablespoon basil
- 1 tablespoon fresh parsley
- 4 cups green cabbage
- 1 zucchini squash
- 1 1/2 cups red potatoes
- 14 ounces diced tomatoes
- 32 ounces vegetable broth
- 2 bay leaves
- 14 ounces kidney beans
- 14 ounces cannellini beans
- 14 ounces garbanzo beans
- 1 inch parmesan cheese
- 2 teaspoons olive oil
- 1 stalk celery (diced small)
- 2 carrots (large, sliced)
- 1/2 onion (small, diced)
- 4 cloves garlic (minced)
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
- 1/2 cup green beans (snapped in 1 inch pieces)
- 1 yellow summer squash (small, quartered and sliced)
- 1 zucchini squash (small, quartered and sliced)
- 4 cups green cabbage (diced)
- 1 tablespoon fresh parsley (chopped)
- 1/2 tablespoon basil (dried)
- 2 bay leaves
- 32 ounces vegetable broth (low sodium, or low sodium chicken broth)
- 4 cups water
- 14 ounces diced tomatoes
- 1 1/2 cups red potatoes (diced)
- 1 inch parmesan cheese (rind, or 2 T parmesan shavings)
- 14 ounces garbanzo beans (rinsed and drained)
- 14 ounces cannellini beans (white kidney beans rinsed and drained)
- 14 ounces kidney beans (rinsed and drained)
Reviews(1)
★★★★★
Jonezz 15 Jan 2018
★★★★★
Made a very large pot. Very tasty, but I like my last recipe better. Some veggies were tender crisp so I am trying to freeze the rest and hopeful it will turn out.