White Bean Vegetable Soup

Ingredients

• Serves 4
• 1 1/2 cups vegetable or chicken stock
• 1 1/2 cups water
• 2 carrots, peeled and cut into 1/4 inch pieces
• 2 celery sticks, cut into 1/4 inch pieces
• 2 medium potatoes - peeled, diced and rinsed
• Green cabbage - about 3 cups chopped
• 2 teaspoons butter
• 1 medium cooking onion, finely chopped
• 1 14 ounce can white kidney beans
• 1 14 ounce can diced tomatoes
• 1/2 can of tomato paste
• 2 tablespoons chopped fresh parsley (optional)
• Salt and Pepper to taste

Directions

1. In a large soup pot heat the stock and water.
2. Add chopped carrots, celery and cabbage - cook over medium heat.
3. While this is cooking , fry the onions in the butter in a frying pan.
4. Cook until golden brown being careful not to burn.
5. Add to soup pot with vegetables.
6. Open can of white kidney beans, rinse beans and then add to soup pot. Add salt and pepper
7. Continue cooking, check to see if vegetables are done - should take about 10 - 15 minutes.
8. Using a food processor or blender, puree the diced tomatoes and tomato paste.
9. Add tomatoes and tomatoe paste/or sauce
10. Cook till just boiling. Taste and add more seasoning if necessary.
11. Serve piping hot, add a little chopped parsley for color and flavour if desired.