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Recipe Summary

prep:
30 mins
cook:
2 hrs 16 mins
Servings:
12
Yield:
18 cups
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Ingredients

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Directions

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  • In a 7- to 8-quart Dutch oven, heat oil and butter over medium heat. Add onion and cook, uncovered, about 10 minutes or until onions are tender and golden, stirring occasionally. Add cabbage, potatoes, carrots, zucchini, green beans, navy beans, celery, basil and oregano. Cook, uncovered, for 6 minutes, stirring occasionally.

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  • Meanwhile, remove rind from Parmesan cheese. Wrap the cheese rind in a double layer of 100 percent cotton cheesecloth. Finely shred the Parmesan cheese; cover and chill until serving time.

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  • Stir broth, undrained tomatoes and rice into the mixture in the Dutch oven. Bring to boiling; reduce heat to low. Add wrapped cheese rind. Simmer, covered, for 2 hours, stirring occasionally.

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  • To serve, remove and discard cheese rind. Ladle soup into bowls and sprinkle with Parmesan cheese. If you like, serve with sourdough bread. Makes 18 cups, 12 (1-1/2-cup) servings.

Nutrition Facts

231 calories; total fat 10g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 13mg; sodium 865mg; potassium 619mg; carbohydrates 29g; fiber 6g; sugar 6g; protein 9g; vitamin a 3741IU; vitamin c 27mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 89mcg; vitamin b12mcg; calcium 202mg; iron 3mg.

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