Coarsely chop the onions carrots, celery, yellow squash, zucchini, eggplant, and butternut. Cut the green beans into 1-inch pieces and shred the cabbage.

Heat the olive oil in the bottom of a large soup pot. Add the onions carrots, celery, butternut, yellow squash, eggplant & zucchini, and cook until golden brown (about 10 minutes).

Add the green beans and cabbage, tinned tomatoes, water, and stock powder. Bring to the boil. Reduce heat and simmer uncovered for 1 ½ to 2 hours until soup is thick.

During the last 15 minutes stir in the drained and rinsed cannellini beans. Season the soup with salt and pepper to taste. You can puree half the veggies if you want a thicker less chunky soup.

Ladle the soup into bowls and serve with grated Parmesan cheese and crusty bread.

SERVES 10