Cabbage Bean Soup

• 3 tablespoons olive oil
• 3 each leeks chpd
• 1 each onions chpd
• 2 each carrots chpd
• 2 each celery stalks chopped
• 2 each garlic cloves chopped
• 2 cups vegetable stock
• 1/2 pound green beans
• 3 cups italian plum (roma) tomatoes chopped
• 1 pound cabbage shredded
• 3 cups white kidney beans, canned cooked, prefer cannellini
• 1 cup water
• 1 x salt and black pepper
• 1 each french bread loaf, dry, sliced
• 1 x olive oil
• 1 x parmesan, parmigiano-reggiano cheese, grated

1. In hot oil, cook leeks, onion, carrot, celery, and garlic.
2. Add broth.
3. Simmer 10 to 15 minutes.
4. Add green beans, tomatoes, cabbage.
5. Heat.
6. Add beans, water, salt and pepper.
7. Cover, simmer until cooked.
8. Place a slice of bread in individual bowls; drizzle with olive oil; sprinkle with Parmesan and ladle soup on top.

olive oil, leeks chpd, onions chpd, carrots chpd, celery, garlic, vegetable stock, green beans, italian plum, cabbage, white kidney beans, water, salt, bread, olive oil, parmesan

Taken from recipeland.com/recipe/v/cabbage-bean-soup-38383 (may not work)