freshly ground black pepper and olive oil,for serving (optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the onion, thyme, and garlic; sauté 5 minutes. Add the cabbage, celery, and carrots; sauté 10 minutes. Add the broth and potatoes. Add the Parmesan cheese rind, if using. Bring to boil. Reduce heat; cover and simmer 1 hour.
Add the beans, tomatoes, kale (or spinach), zucchini, salt and sugar. Cover and simmer until the vegetables are tender, about 20 minutes longer.
Just before serving, stir in the cheese and the fresh basil. Divide the soup among bowls. Top each serving with ground pepper and a swirl of additional olive oil and a sprinkle of more Parmesan, if desired.
Notes
If preparing this recipe as gluten free, just be sure to use brands of beans and broth that are known to be GF.
If preparing this recipe as vegetarian, use vegetable broth in place of chicken broth.