Vegetable Soup

Recipe

1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 fresh tomatoes, diced
2 russet potatoes, diced
1/3 head of cabbage sliced
2 zucchini, diced
1/2 head Cauliflower
Salt and pepper to taste
Fresh parsley, for garnish
16 cups water
2 chicken bullion
1-16 ounce can of cannellini beans
Optional – Parmigiano Rind

Add all of your prepped vegetables & beans to a large pot.
Add in the water, chicken bouillon, and the parmigiano rind.
Bring the soup up to a boil and then salt and pepper to taste.
Lower down to medium, cover vented and let it simmer for 20 to 30 minutes until all the vegetables are tender, in particular the potatoes.
Boil your pasta of choice in the broth.
Add a drizzle of olive oil when pasta is cooked 👌🏻
Top with fresh parsley and grated cheese. Serve and enjoy!