Made with Preserved Tomatoes
1/4 cup extra virgin olive oil
3/4 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
1 Tbsp minced garlic
1 bay leaf
2 sprigs of fresh thyme (or a teaspoon of dried thyme)
1/4 teaspoon fennel seeds, crushed
1 yukon gold potato, peeled and cut into 3/4-inch chunks
2 cups sliced savoy or curly cabbage
1 zucchini, cut into 3/4-inch chunks
1 jar Preserved Summer Tomatoes, including juice
6 cups water
1 -15-ounce can of cannellini or great northern white beans, drained (about 1 1/2 cups cooked white beans)
1/4 cup chopped fresh parsley
Sea salt and freshly ground black pepper
Parmigiano Reggiano cheese, grated for garnish
1 Sauté onions, carrots, celery, garlic in olive oil: Heat oil in a 4 to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.
2 Add herbs, potato, vegetables, water: Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and Preserved Summer Tomatoes with juice.
3 Simmer until vegetables are cooked through: Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
4 Add beans, parsley, salt, pepper: Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs.
Top with grated Parm Regg