Chunky Vegetable/bean Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 cups vegetable stock or 4 cups chicken broth
• 1 large onion, chopped coarse
• 2 medium potatoes, peeled and cubed 1/2 inch
• 2 stalks celery, chopped,include leaves
• 1 cup fresh green beans, cut diagonally into 1/2 inch lengths
• 2 cups thinly sliced cabbage
• 1 cup fresh spinach or 1 cup frozen spinach, chopped
• 1 large carrot, peeled and sliced
• 1 large sweet red pepper, seeded and diced
• 1 large green pepper, seeded and diced
• 2 teaspoons dried dill weed or 1/4 cup chopped fresh dill
• 19 fluid ounces red kidney beans, drained
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne pepper
• 1/4 cup freshly grated parmigiano-reggiano cheese or 1/4 cup grated parmesan cheese

Recipe

• 1 in a medium size cooking pot, add vegetable stock, onion and potatoes; bring to boil, reduce heat and simmer covered for 10 minutes.
• 2 add celery, green beans, cabbage, spinach, carrots, red and green peppers, dill weed, kidney beans, cover and simmer for another 15 minutes or until vegetables are just tender.
• 3 add salt, black pepper and cayenne pepper.
• 4 adjust seasonings to taste.
• 5 when serving, sprinkle each serving with grated parmesan cheese.
• 6 serve hot.