Servings: 24
Calories: 262kcal
Equipment
- Bowl
- Measuring cups
Ingredients
- 2 Zucchinis Diced
- 2 tbsp Olive Oil
- 4 Plum Tomatoes diced
- 6 32 oz. Boxes of Chicken Stock
- 1 lb. Green Cabbage Chopped in 1×1-inch pieces
- 2 15 oz. Cans of Garbanzo Beans Drained
- 10 Carrots
- 2 Bay Leaves
- 2 15 oz. Cans of Kidney Beans Drained
- 8 Celery Stalks
- 2 White Onions
- 2 lbs. Russet Potatoes Peeled and Diced
- 4 oz. Prosciutto Left Whole
- 4 Garlic Cloves Minced
- 2 Pecorrino Romano Rinds
- 1 cup Green Beans Cut into 1-inch pieces
- 4 tbsp Salted Butter
- 2 15 oz. Cans of Cannellini Beans Drained
- 4 oz. Pecorino Romano Cheese Grated
- 2 tbsp Dried Parsley
- 2 tbsp Dried Basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté prosciutto until lightly browned, stirring occasionally.
- Add minced garlic, chopped onion, celery, and carrots; cook for 5 minutes.
- Stir in zucchini, cabbage, green beans, diced tomatoes with juice, kidney beans, garbanzo beans, and potatoes; cook for 5 more minutes.
- Add chicken stock, bay leaves, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
- Add cannellini beans and cook for an additional 10 minutes.
- Optionally, remove bay leaves and prosciutto.
- Serve hot, garnished with pecorino romano cheese, dried parsley, and basil for extra flavor.
Notes
- For a vegetarian option, you can omit the prosciutto and use vegetable stock instead of chicken stock.
- Feel free to add or substitute any vegetables based on your preference or what's in season.
- You can also make this soup in a slow cooker by cooking it on low for 6-8 hours or high for 3-4 hours.
- For a heartier meal, you can add some cooked pasta or rice to the soup before serving.
Nutrition
Calories: 262kcal
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