Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, diced (5 oz.)
- 2 stalks celery, sliced (5 oz.)
- 4 garlic cloves, minced (2 teaspoons)
- 2 cups green cabbage, chopped (12 oz.)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 cups vegetable stock or broth
- 3 large plum tomatoes, cored & chopped (12 oz.)
- 1 large russet potato, peeled & cut in 1/4" cubes (7 oz.)
- 15 ounces canned chickpeas, rinsed & drained
- 1 medium zucchini, cut in 1/4" cubes (7 oz.)
- 12 ounces fresh green beans, trimmed & cut in 1" pieces
- 2 large carrots, peeled & cut in 1/4 " pieces (9 oz.)
- 15 ounces canned kidney beans, rinsed & drained
- 8 large basil leaves, cut in thin strips
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1/2 cup parmesan cheese, freshly grated (1 1/2 oz.)
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