This is one of my favorite soups to make during Lent. It makes a lot, and is so nutritious! I am not a food photographer - this is better than it looks!
Ingredients
2 tbsp
Coconut oil
1 medium
Yellow onion
(chopped)
1/2 small head
Green cabbage
227 gm
Red mini potato
(diced)
2 medium
Carrots
1 medium
Zucchini
(chopped)
1/3 cup
Green/yellow string beans, raw
(trimmed and chopped)
1 can (15oz)
Cannellini beans, canned
(rinsed and drained)
1 medium stalk(s)
Celery
(chopped)
1 tbsp, leaves
Basil, dried
3/4 tsp
Oregano, dried
908 gm
Vegetable stock/broth
1/2 can(s) (16 oz)
Diced tomatoes, canned
1/4 cup
White rice, long-grain, dry
1 tsp
Salt
(to taste)
1/2 tsp
Black pepper
(to taste)
Instructions
In a large pot heat oil over medium heat. Add onions and cook, uncovered until soft, stirring occasionally. (or saute in a little water or broth) Add cabbage, potatoes, carrots, zucchini, green beans and cannelloni beans, celery, basil and oregano. Cook uncovered for few minutes again stirring occasionally.
Stir broth, tomatoes, juice from tomatoes, and rice into soup. Bring to boiling and then reduce heat to low. Simmer covered for about an hour until vegetables are to your desired softness. Add salt and pepper to taste
