adapted from Martha Stewart– a recipe card my mom picked up when she bought that fabulous pot for my birthday!

1/4 c olive oil
2 medium red onions, chopped
4 medium carrots, peeled and diced
2 large celery stalks, diced
1/2 tsp red-pepper flakes
2 tsp minced fresh rosemary, or 1/2 tsp dried
coarse salt and ground pepper
2 cans (14.5 oz) whole peeled tomatoes, drained and finely chopped
2 large potatoes, peeled and diced
1/2 head Savoy or green cabbage (1 pound), cored and thinly sliced
2 cans (15 oz) cannellini beans, rinsed and drained
1 pound green beans, trimmed and cut into 1-inch pieces
2 garlic cloves, minced

In a large (really large…) pot, heat oil over medium. Add onions, carrots, celery, red-pepper flakes, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, about 8 minutes.

Add tomatoes; cook until some of the liquid evaporates, 1 to 3 minutes. Add potato, cabbage, cannellini beans, and 3 quarts water; bring to a boil. Stir in green beans.

Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic. Serves 12.

This recipe makes a HUGE batch! I’d say that it’s more like 14 or even 16 servings… and it’s even better as leftovers. Soooo…. hello freezer! I served this with Daiya Mozzarella Style Shreds, which melted beautifully into the soup. It is also really good by itself. The next day, the soup is even better, as the potato thickens up the broth a bit, and the garlic and red-pepper flavors come out very nicely. Our countertops are very tight on space, so this felt like a lot of prep work, until I realized how far this recipe was going to take me. It’s also a recipe that you can change depending on what veggies you have leftover in your fridge or what’s in season… upping the potatoes would make for a heartier soup. More beans? Yes please. Just DO NOT leave out the garlic. Adding it in at the end is brilliant. This is a soup I would love to always have stashed away in my fridge for nights when I’m feeling to lazy to cook. And there are plenty of those…
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