Yummy, Filling, Toe Warming Veggie Soup

Adapted from http://www.eatingwell.com/recipes/veggistrone.html EatingWell:  January/February 2013

This soup is very similar to a soup I used to practically live on years ago.  I used zucchini rather than cauliflower and sometimes threw in some salsa for an extra kick. I like to make a huge pot and eat a bowl before lunch and dinner all week.

10 servings, 2 cups each | Active Time: 1 hour | Total Time: 1 3/4 hours

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped onions (2 medium)
• 2 cups chopped celery (4 medium stalks)
• 1 cup chopped green bell pepper (1 medium)
• 4 cloves garlic, minced
• 3 cups chopped cabbage
• 3 cups chopped cauliflower (about 1/2 medium)
• 2 cups chopped carrots (4 medium)
• 2 cups zucchini (I added as I hate green beans) 
• 8 cups low-sodium vegetable broth or chicken broth
• 2 cups water
• 1 15-ounce can tomato sauce
• 1 14-ounce can diced tomatoes
• 2 cups garbanzo, white,  kidney or pinto beans,boiled
• 1 bay leaf
• 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
• 1/2 cup thinly sliced fresh basil
• 10 tablespoons cashew nut cheese ( or Parmesan cheese)

Preparation

1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots; cook, stirring occasionally, until slightly softened, about 10 minutes more.
2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.