|Ingredients:||4 Tbsp extra virgin olive oil
1 medium onion, minced
2 cloves garlic, minced
1 carrot, peeled/chopped
2 celery stalks, chopped
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans (drained and rinsed)
10 sprigs of parsley, chopped
1 potato, peeled and cubed
1 small zucchini, chopped
5 leaves of cabbage shredded
1 sprig of fresh rosemary
5 cups beef stock
salt and pepper to taste
Place oil in a large sauce pan and place over medium heat. once oil is hot, add onion, garlic, carrot and celery. sauté for about 8 minutes.
Add Tomato, potato, cabbage and zucchini, turn heat to medium-low,
In a food processor, puree 3/4 cup of beans and 1/4 cup stock, add to pot and stir occasionally. Cook for 15-20 minutes or until potato and zucchini are tender, but not mushy.
Add parsley, remaining whole beans, and stock. Season with salt and pepper to taste. simmer for another 5 minutes or until beans are hot.
Discard rosemary sprig (the leaves will have fallen off)
sprinkle parmesan cheese over top before serving