Rustic Vegetable and Bean SoupPrint


  • 2 tbsp (25 mL) olive oil
  • 3 Ontario Onions, coarsely chopped
  • 3 Ontario Leeks (white and light green parts), thinly sliced
  • each Ontario Potatoes and Ontario Carrots, diced
  • 2 cloves Ontario Garlic, minced
  • 3 cups (750 mL) thinly sliced Ontario Green Cabbage
  • 7 cups (1.75 L) sodium-reduced chicken broth
  • 1 bay leaf
  • 8 oz (250 g) piece smoked Ontario Ham
  • 4 oz (125 g) chunk chorizo (or other spicy sausage)
  • 1 can (19 oz/540 mL) tomatoes, undrained
  • 1 can (19 oz/540 mL) kidney beans, drained and rinsed
  • 1/2 cup (125 mL) small shaped pasta
  • 1/2 cup (125 mL) chopped fresh Ontario Parsley
  • Salt and pepper, to taste


In large saucepan, heat oil over medium heat; cook onions and leeks for 10 minutes, stirring often. Stir in potatoes, carrots, garlic and cabbage. Add broth, bay leaf, ham and chorizo; bring to boil. Reduce heat, cover and simmer for 30 minutes.

Remove ham and chorizo. Chop ham and slice chorizo; return to pot. Add tomatoes and beans, breaking up tomatoes with wooden spoon. Cover and simmer for 10 minutes. Add pasta, simmer until just tender, about 10 minutes. Discard bay leaf. Stir in parsley, salt and pepper.