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Ingredients

• 1 tablespoon Olive Oil
• 1⁄2 large Yellow Onion, chopped
• 1 tablespoon Fresh Thyme, chopped
• 2 Garlic Cloves, minced
• 1⁄8 head Green Cabbage, cut into 1/2 inch pieces
• 1 cup Tomatoes, chopped
• 2 stalks Celery, cut into 1/2 inch pieces
• 1 1⁄2 Carrots, cut into 1/2 inch pieces

• 30 ounces Canned White Kidney Beans, (or 1/2 pound dried beans, soaked overnight), drained
• 5 cups Vegetable Stock, **use GF as necessary
• 1 medium Potato, cut into 1/2 inch pieces
• 1⁄4 cup Fresh Basil, chopped

• 1⁄4 head Red Cabbage, cut into 1/2 inch pieces
• 2 Zucchini, or summer squash, cut into 1/2 inch pieces
• 2 teaspoons Salt
• 1⁄2 cup Grated Parmesan Cheese
• Tabasco Sauce, (optional)

Description

This Essentially A Version Of My Go-to Cold-weather Soup. I Always Make Too Much, Add Too Many Vegetables, And Then Am Thankful That I Did Because We Happily Eat It For The Rest Of The Week In Various Forms. This Is Pretty Much Veggies (whatever You Like

KitchenMonki