Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Rustic Vegetable Soup 5.0 (1) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 4 Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton. Ingredients 1 tablespoon extra-virgin olive oil ½ small yellow onion, diced small (½ cup) 2 medium carrots, diced medium (1 cup) ½ small green cabbage, core removed, diced large (2 ½ cups) 2 ¼ cups Marinara Sauce (about ½ recipe) 3 ½ cups reduced-sodium chicken broth Coarse salt and ground pepper 1 medium zucchini, diced large (1 ½ cups) 1 can (15.5 ounces) cannellini beans, drained and rinsed Freshly grated Parmesan cheese, for serving (optional) Directions In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired. Rate it Print