Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings

This flavorful Italian soup (or zuppa) is just the ticket for holiday parties and pre-game festivities.


2tablespoons olive oil
1medium onion, diced (about 1 cup)
2medium carrots, diced (about 1 cup)
1-- celery stalk, diced (about 3/4 cup)
2medium zucchini, diced
1clove garlic, minced
3medium potatoes (about 3/4 pound), unpeeled and diced
3cups thinly sliced Savoy cabbage
1can cannellini beans, rinsed and drained
1can diced tomatoes, undrained
2cans low-sodium chicken broth
3cups water
1/2teaspoon crushed dried rosemary
1/2teaspoon salt
1/2teaspoon pepper
-- grated Parmesan cheese (optional)


  1. Heat oil in a large stockpot over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until softened.
  2. Add carrots and celery; cook, stirring occasionally, 3 minutes. Add remaining ingredients, except cheese.
  3. Cover and bring to a boil; reduce heat and simmer gently 1 to 2 hours.
  4. Serve with Parmesan cheese if desired.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 200
  • Fat 5g
  • Sodium 900mg
  • Carbohydrate 31g
  • Fiber 7g
  • Protein 7g