The Crabby Cook shares an updated version of her mother-in-law's not-so-good "Saturday Soup," that includes a protein-rich, incredibly flavorful mix of veggies and beans that's perfect for fall.
1. In a large soup pot, heat the oil over medium-low heat. Add the onion and cook until tender, about ten minutes. Add the carrots, celery and parsnip and cook, stirring occasionally, for five minutes. Add the cabbage and zucchini and cook, stirring, for two minutes. Add the garlic, thyme, salt and pepper and cook for one minute.
2. Add the tomatoes, chicken stock and wine and bring the soup to a simmer. Cook, partially covered, until the soup is slightly reduced and the flavors have blended, about 45 minutes. Correct the seasoning and serve the soup with cheese on the side.