Servings: 6 Servings
Calories: 329kcal
Equipment
- Stove Top
Ingredients
- 1 tablespoons Salted Butter
- 0.5 tablespoon Olive Oil
- 17.5 oz. Boxes of Chicken Stock
- 2 Celery Stalks
- 2.5 Carrots
- 1 Peeled and Diced Russet Potatoes
- 8 oz. Can of Garbanzo Beans Drained
- 8 oz. Can of Kidney Beans Drained
- 8 oz. Can of Cannelini Beans Drained
- 0.5 White Onion
- 1 Minced Garlic Cloves
- 1 oz. Prosciutto
- 0.25 cup Green Beans
- 0.5 lb. Green Cabbage
- 0.5 Zucchini Diced
- 0.5 tablespoon Dried Parsley
- 0.5 tablespoon Dried Basil
- 0.5 Bay Leaf
- 1 Plum Tomatoes diced
- 0.5 Pecorrino Romano Rind
- 1 oz. Grated Pecorino Romano Cheese
- Salt & Pepper as per taste
Instructions
- In a large pot or Dutch oven, melt butter with olive oil over medium heat.
- Add celery, carrots, potatoes, onion, and garlic to the pot. Cook until vegetables are slightly softened, about 5 minutes.
- Stir in prosciutto and cook for an additional 2-3 minutes.
- Add chicken stock, bay leaf, parsley, basil, Pecorino Romano rind (if using), and salt and pepper to taste.
- Bring soup to a boil, then reduce heat to low and simmer for 30 minutes.
- Add beans, green beans, cabbage, zucchini, and diced plum tomatoes to the soup. Simmer for an additional 20 minutes or until vegetables are tender.
- Remove bay leaf and Pecorino Romano rind (if using) from the soup.
- Serve hot with grated Pecorino Romano cheese on top.
Notes
– Use fresh vegetables for the best flavor.
– Use canned tomatoes for convenience.
– Use any type of small pasta that you have on hand.
– Make a large batch and freeze for later.
– Add some grated Parmesan cheese for extra flavor.
Nutrition
Calories: 329kcal
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