1tablespoonfresh thyme or oregano leaves(or a combo)
To serve (optional)
Spicy pepper relish or hot sauce
Shredded Parmesan cheese(optional)
Orange zest
Instructions
In a large pot, heat the olive oil over medium heat.
Add the onions, carrots, and garlic and sauté for 2 minutes until slightly tender. Add the cabbage, bell peppers, and fennel, season with salt and pepper, and sauté until the vegetables are crisp-tender, about 5 more minutes. Add the cannellini beans, asparagus, and broth, and simmer for 15 minutes until everything is tender. Stir in the herbs.
Ladle it out into bowls, and stir a bit of the spicy pepper relish into any of the portions where heat and piquancy is desired. Sprinkle the cheese and orange zest over any of the bowls.
Notes
This vegetable soup recipe is super flexible, so feel free to play around with the vegetables. For heartier vegetables like potatoes or celeriac, simmer for a few extra minutes. For tender green vegetables, like sliced asparagus or leafy greens, throw them in towards the end so they blanch and soften but don't overcook.This soup will last for 5 days in the fridge. Reheat in a pot over medium heat until hot, or heat in the microwave. It can also be frozen in containers for up to 4 months.