Italian Vegetable Soup

So the whole time I was making this I kept thinking, "This is the stranges Italian Wedding Soup I've ever made." Turns out it's Italian VEGETABLE Soup.  Suddenly it made more sense.

This soup has everything but the kitchen sink in it. And let me tell you...it's delicious.  I started making this for Meatless Monday, but had some ground turkey I needed to use, so browned that up and poured it in. Glad I did. Though it negates the "vegetable" soup thing.

Super easy to make. Takes a bit to get it started because there's some good amount of vegetable chopping. Note...when chopping your veggies make sure they're all about the same size, that way they cook evenly.

Italian Vegetable Soup

Recipe from The Recipe Girl Cookbook
Serves 8

1 T olive oil
1/2 large onion, chopped
2 large leeks, white and light green parts, thinly sliced and rinsed well
4 medium garlic cloves, minced
2 c chopped zucchini
2 c chopped carrots
2 c chopped cabbage
3 14.5 oz cans of low-sodium chicken broth
2 14.5 oz cans petite diced tomatoes
1 15.5 oz can white beans, rinsed and drained
1 large potato, peeled and chopped
3 c thinly sliced kale or swiss chard (yah I didn't add this...gross)
1 c frozen corn
1 T finely chopped fresh oregano or basil (I used basil. Delicious)
Salt and pepper to taste
1 c freshly grated Parmesan cheese

In a large saucepan, heat oil over medium heat. Add onion and leeks and cook, stirring until softened, 3-4 minutes. Add garlic and cook 1 additional minute. Add the zucchini, carrot and cabbage. Cook stirring often until slightly softened, 3-4 minutes.

Stir in the broth, tomatoes, beans and potato. Bring to a boil, then reduce the heat to low and simmer until the potatoes are tender, 7-10 minutes. 

Stir in the kale, corn, basil or oregano, salt and pepper. Cook until the kale is wilted and soft 3-4 minutes. Ladle the soup into bowls and sprinkle with cheese.