Ingredients
1 tablespoon extra-virgin olive oil
1/2 small yellow onion, diced small (1/2 cup)
2 medium carrots, diced medium (1 cup)
1/2 small green cabbage, core removed, diced large (2 1/2 cups)
2 1/4 cups Marinara Sauce (about 1/2 recipe)
3 1/2 cups reduced-sodium chicken broth
Coarse salt and ground pepper
1 medium zucchini, diced large (1 1/2 cups)
1 can (15.5 ounces) cannellini beans, drained and rinsed
Freshly grated Parmesan cheese, for serving (optional)
Preparation
In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.
