This is from Fitness magazine/Oct.2009.
I love making soups in the fall. There is just something relaxing about cooking on a cold rainy day.
The thing about making soups is that you can improvise, which I have said before. If you don't have one ingredient either don't add or add something else. The only time you can't improvise too much is with baking. Different story.
1T. EVOO, 3 c. thinly sliced cabbage, 2 carrots, sliced, 6 garlic cloves, 1t. dried thyme, 1/4 t. black pepper, 2 cans (14 oz ea. or low sodium chix or veg. broth), 1 can (14.5 oz of no salt added tomatoes), 1 c. of water, 1/4 c. tomato paste, 2 cans (15 oz ea.) cannelli beans, rinsed and drained.
1. In a large pot, heat EVOO over high heat, add cabbage, carrots, garlic, thyme and pepper, cook 2-3 minutes.
2. Stir in broth, undrained tomatoes, water and tomato paste, bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until veggies are tender, stirring occasionally.
3. Mash half the beans with a fork. Add, all the beans to the pot. Heat through and serve. Top with a bit of freshly grated parmesan cheese.
It is always nice to have a crusty, whole grain bread to go with a soup like this!