Italian Vegetarian Soup

This is an inexpensive soup my mother used to make quite often in the winter months. It is super easy and tasty. It is one of the first recipes of hers that I made on my own. You can change up the type of beans if you like. I have made this recipe with white and red kidney beans and black eyed peas and they all worked well in this recipe.

INGREDIENTS

8 cups GF vegetable broth

1 teaspoon olive oil

1 onion, chopped

1 (19oz) can white or red kidney beans, drained and rinsed

1 (19oz) can diced tomatoes

1 cup GF canned pasta sauce

3 to 4 cups thinly sliced cabbage

1/2 cup frozen corn

2 bay leaves

1 teaspoon dried oregano

Salt and pepper to taste

DIRECTIONS

Heat the oil in a small skillet and cook the onion until it starts to brown.

Bring the vegetable broth to a boil and add the remaining ingredients.

Reduce heat and simmer until cabbage is cooked through.

Remove bay leaves and ladle into bowls.