What makes this soup so special is the contrast between the mellow, long-simmered flavors of the soup and the freshness of the herb oil.
Makes 4 to 6 servings.
SOUP
3 tablespoons olive oil
1 medium white onion, diced
1 clove garlic, minced
2 large carrots, peeled and sliced
1/2 fennel bulb, cored and sliced
2 cups firmly packed, thinly sliced green cabbage
5 cups vegetable stock
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 tablespoon fresh thyme
1 bay leaf
1 medium zucchini, diced
1 medium yellow squash, diced
1 15-oz can garbanzo beans, drained and rinsed
Parmesan cheese (optional)
1/4 lb whole-grain pasta shells, cooked according to package until al dente
Salt to taste
HERB OIL
3/4 cup firmly packed parsley leaves
1 clove garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1/2 cup olive oil
Salt to taste
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, carrot, fennel, and cabbage. Cook, stirring frequently, for about 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. Add stock, parsley, oregano, thyme, and bay leaf and stir all ingredients together. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until vegetables are tender.
3. Add zucchini and yellow squash, and cook on Low for an additional 2 hours, or on High for 1 additional hour, until these are tender, too.
4. If cooking on Low, turn heat to High. Add beans to the slow cooker and cook for another 15 to 20 minutes, or until simmering.
5. Remove and discard bay leaf, add cooked pasta, and season with salt.
6. While soup simmers, prepare herb oil by combining parsley, garlic, basil, rosemary, and olive oil in a food processor or blender. Puree until smooth, season with salt, and scrape mixture into a bowl.
7. Ladle soup into bowls to serve, passing the herb oil and Parmesan cheese (if desired).