Tomato, White Bean, and Savoy/Napa Cabbage Soup

Tomato, White Bean, and Savoy/Napa Cabbage Soup
This works with savoy or napa cabbage. If using napa, substitute the stalks for the celery.
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For the soup
  1. 1 onion
  2. 1 carrot
  3. 2 sticks celery or napa stalks
  4. 2 cloves garlic
  5. 2 sprigs each oregano, thyme, and rosemary
  6. 2 14-oz cans plum tomatoes or fresh chopped equivalent
  7. 1 14-oz can cannellini (small white) beans, drained and rinsed
  8. 1/2 large savoy or napa cabbage (about 4 cups), chopped in thin, bite-sized strips
  9. Good quality oil
  10. salt and pepper
For the basil oil
  1. 3 oz olive oil
  2. Juice of 1/2 lemon (or 1 TB lemon juice)
  3. small bunch of fresh basil
  4. pinch each of salt and pepper
  1. Roughly chop onion, carrot, celery/napa stalk/garlic.
  2. Coat the base of a soup pot with oil and heat.
  3. Stir the chopped veggies into the oil until coated.
  4. Cover with lid, turn down heat, and simmer for 15 min, stirring occasionally.
  5. When "sweated," add the tomatoes, chopped herbs, and 6 cups water to pot; bring to boil.
  6. Cover, reduce to simmer for 20 minutes, until veggies are soft.
  7. Meanwhile, bring a pot of water to boil. Plunge cabbage strips into water for 2-3 minutes; refresh under cold water.
  8. Also make the basil oil in small container by blending with an immersion blender.
  9. When soup is cooked, blend with immersion blender to desired texture.
  10. Remove from heat and add beans and cabbage.
  11. Heat soup to desired temperature.
  12. Serve with a dollop of basil oil in center of bowl.
Adapted from contributed by Lorna Yoder
Adapted from contributed by Lorna Yoder
Stonebridge Farm CSA