Substitute chicken stock for the vegetable stock, and add 1/2 pound boneless, skinless chicken, cut into 3/4-inch cubes, at the onset of the cooking time.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 | Active time: 25 minutes | Minimum cook time: 31/4 hours in a medium slow cooker
SOUP
3 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 large carrot, sliced
1/2 fennel bulb, cored and diced
2 cups firmly packed thinly sliced green cabbage
5 cups Vegetable Stock or purchased stock
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 medium zucchini, diced
1 medium yellow squash, diced
1 (15-ounce) can garbanzo beans, drained and rinsed
1/2 cup freshly grated Parmesan cheese
1/4 pound small pasta such as shells, cooked according to package directions until al dente
Salt and freshly ground black pepper to taste
HERB OIL
3/4 cup firmly packed parsley leaves
2 garlic cloves, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/2 cup olive oil
Salt and freshly ground black pepper to taste
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, carrot, fennel, and cabbage. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. Add stock, tomatoes, tomato paste, parsley, oregano, thyme, and bay leaf to the slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until vegetables are almost tender. Add zucchini and yellow squash, and cook on Low for 2 to 3 hours or on High for 1 to 2 hours, or until vegetables are tender.
3. If cooking on Low, raise the heat to High. Add beans and Parmesan to the slow cooker, and cook for 20 to 30 minutes, or until simmering. Remove and discard bay leaf, add pasta, and season to taste with salt and pepper.
4. While soup simmers, prepare herb oil. Combine parsley, garlic, basil, rosemary, and oil in a food processor fitted with the steel blade or in a blender. Puree until smooth. Season to taste with salt and pepper, and scrape mixture into a bowl.
5. To serve, ladle soup into bowls, and pass herb oil separately.
Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally.
Variation:
Substitute chicken stock for the vegetable stock, and add 1/2 pound boneless, skinless chicken, cut into 3/4-inch cubes, at the onset of the cooking time.