Steadfast Winter Soup

Beat the rainy Monday blues 

with some nice warm soup!

 Steadfast Winter Soup

Preparation time: 25 minutes

Cooking time: 35 to 40 minutes

Makes 4 Servings

Ingredients:

1 tablespoon olive oil

1/2 medium yellow onion, chopped

1/4 small cabbage, cored & thinly sliced (about 2 cups)

2 medium carrots, thinly sliced

2 medium to large parsnips, peeled & thinly sliced

One 15 oz can cannellini beans, drained and rinsed

2 garlic cloves, minced

1 small potato, such as Yukon Gold or red, diced

One 14.5 oz can whole tomatoes with liquid, chopped

2 cups water

1 teaspoon dried thyme

1/2 teaspoon salt

1 tablespoon balsamic vinegar

Pinch of sugar or natural sweetener

Ground black pepper

Chopped fresh parsley

Heat the oil in a 3- to 4-quart pot over medium heat. 

Add the onion, cover, and cook for 3 to 5 minutes, or until softened. 

Add the cabbage, carrots, and parsnips. 

Cover and continue cooking until the vegetables are soft, about 8 minutes, stirring occasionally.

Stir in the beans, garlic, potato, tomatoes, water, thyme, and salt. 

Increase the heat to medium-high, and bring the pot to a boil. 

Cover and reduce the heat to low. Simmer for 20 to 30 minutes.

Remove from heat and stir in the balsamic vinegar and sugar. 

Salt and pepper to taste. Sprinkle with chopped parsley before serving.

*Bypass the mess of chopping canned tomatoes on a cutting board and chop them while they're still in the can.