Vegetable Soup

Ingredients

• 1 C each, more or less - this is usually what I always include, but just use whatever you have, and cut them in 1 - 1½” chunks
• onion
• 3 - 4 cloves garlic, minced
• carrots
• celery (including the leaves)
• potatoes
• kale
• 1 T olive oil
• 6 C water
• 1t vegetarian chicken bouillon
• 2t vegetable bouillon
• 2t dried basil
• 2t dried oregano
• 2t dried thyme
• 1t dried rosemary, freshly ground
• 2 bay leaves
• 1t freshly ground black pepper
• 1 parmesan rind if you have one
• 1t Cavender’s seasoning (or 1t salt + a hearty pinch more of each of all the dried herbs)
• 1 15 oz can cannellini or other beans
• Kosher Salt, to taste
• Parmesano-Reggiano
• flavorful olive oil
• freshly ground black pepper
• crusty bread

Instructions

1. 1 Heat A Large Pot Over Medium: Heat a large pot over medium heat, add the olive oil and onion and sauté until starting to soften. Add the garlic and stir until it no longer smells raw.
2. 2 Add The Water, Vegetables, Bouillon, Herbs: Add the water, vegetables, bouillon, herbs, and parmesan rind. Increase heat and bring to a boil.
3. 3 Reduce Heat And Simmer Until The: Reduce heat and simmer until the vegetables are tender and a knife easily pierces through them, about 20 - 30 minutes.
4. 4 Add The Beans, Along With The: Add the beans, along with the liquid, and simmer for 3 minutes. Adjust the seasoning.
5. 5 Serve Sprinkled With Freshly Grated Parmesan: Serve sprinkled with freshly grated parmesan cheese, a drizzle of good olive oil, a pinch of black pepper, and warm crusty bread.