1 head of garlic, cloves peeled (The whole head! Then mince the cloves)
1 large bunch swiss chard, leaves roughly chopped and stalks sliced
28 oz canned diced tomatoes (I used Trader Joe's low sodium)
½ head cabbage, heart removed and leaves cut into strips
1 15 oz can cannellini beans
4 cups vegetable broth, boiling (I used Naturally Preferred Organic Vegetable Broth and I highly recommend it. I'm pretty sure some of the awesome richness came from using a quality veggie stock)
Salt and black pepper, to taste
Freshly grated parmesan, for serving (optional)
Instructions
Heat the olive oil in a large saucepan and slowly fry the carrots and onion. This will take about 20 minutes but it's worth it - the slow cooking gives a lovely taste. Add the garlic and chard stalks and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
Add the Swiss chard leaves, the cabbage, the beans, and the boiling stock. Bring to a boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed (mine didn't).
Serve hot with Parmesan or no cheese at all since the soup is amazing on it's own!
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2012/03/winter-minestrone/