Instructions: NOTE: Original recipe called for 1 C grated Parmesan cheese, optional
In large saucepan or Dutch oven, heat oil over medium-high heat. Add onion, zucchini, cabbage and garlic; cook, stirring for 5 - 7 minutes.
Stir in water or stock, potatoes, parsley, oregano, basil, salt and pepper;
cook for 10 minutes over medium heat. Add tomatoes and liquid; cook about 30 minutes over medium-low heat, stirring occasionally. Stir in green beans; cook until tender, about 5 minutes.
Remove from heat; cool to room temperature. Cover and refrigerate for 4 hours or overnight.
To reheat, bring soup to simmer. Cook over medium heat for 10 - 15 minutes. Place torn bread into bottom of each soup bowl. Ladle hot soup over bread; pack bread down with back of spoon. Let soup sit a few minutes
to allow bread to soak up flavors. Pass cheese if using at table.
Makes 10 servings.
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