• This recipe makes a VERY LARGE portion. Feel free to halve it or add extras of these ingredients to tailor to your tastes.
• Dice all fresh vegetables into bite-sized pieces.
  1 Medium Yellow Onion, 4 Ribs Celery, 1 Large Zucchini, ½ Head Green Cabbage
• Heat a generous drizzle of olive oil in an 8-qt stockpot over medium heat.
  1 Drizzle Olive Oil
• Add the onions & celery and sauté for about 3 mins, until slightly softened.
• Add the garlic, stir to combine, and cook for another 2 minutes.
  2 tbsp Minced Garlic
• Add the zucchini and carrots, mix well, and sauté for about 3 minutes.
  1 Bag Shredded Carrots, 10 oz bag
• Add the seasonings & sauté for about 2 mins, allowing the flavors to meld.
  2 tbsp Italian Seasoning, 2 tsp Salt, 1 tsp Black Pepper
• Drain and roughly chop the green beans, then add them to the pot.
  2 Cans Cut Green Beans (15 oz)
• Drain and rinse the cannellini beans and add them to the pot.
  2 Cans Cannellini Beans (15 oz)
• Add the tomatoes and vegetable broth and mix well.
  1 Can Italian Diced Tomatoes (Large, 28 oz), 2 Containers Vegetable Broth Carton (32 oz ea)
• Add the cabbage and stir to combine.
• Cook on low with a gentle simmer for about 1½ hours, stirring occasionally.
• Check seasoning after 30 minutes and adjust as needed, especially salt.

Separately Prepare

• SEPARATELY prepare the noodles or rice according to package and set aside.
  Ditalini Noodles

Optional

• SEPERATELY prepare meatless crumbles (of choice) according to package, and set aside.
  Meatless Crumbles

To Serve:

• Combine the soup, noodles, and optional crumbles in a bowl. Season with salt and pepper to taste, then top with nutritional yeast.
  Nutritional Yeast, Salt & Pepper, Crusty Baguette Bread, Saltine Crackers