1 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
4 carrots, diced
2 Yukon gold potatoes, diced
1 can each of dark red kidney beans, light red kidney beans and chick peas
1/2 cup zucchini, diced
1/2 cup green cabbage, diced
1/2 cup leeks, diced
1 18 ounce can of diced tomatoes
1 18 ounce can of pureed tomatoes
2 cups water or veggie broth
1 tbsp olive oil
1 tsp dried oregano, dried basil, dried parsley & dried thyme (alternatively, use fresh herbs)
2 dried bay leaves
1 tbsp sea salt (or to taste)
1/4 tsp pepper (or to taste)
1/4 cup fresh parsley for garnish
Heat olive oil in a large soup kettle or dutch oven. Saute onion, garlic, carrot, celery and potatoes about 7 minutes or until they begin to soften. Add canned tomatoes and water or broth and herbs for seasoning.
Cover and simmer on medium heat 20 minutes or until veggies have cooked through.
Add beans, zucchini, cabbage & leeks and return to a simmer for an additional 8-10 minutes.
Adjust seasonings, and serve with a garnish of fresh parsley.