2 tablespoons canna-oil
1 cup bread cubes
4 tablespoons Parmesan cheese
1. Heat the canna-olive oil in a large saucepan. Sauté the cabbage, carrots, onion, green beans, grape tomatoes, garlic and kale. Sauté for 8 to 10 minutes.
2. Add the corn and peas and stir. Add the water, followed by the rinsed beans. Allow to simmer for 35 to 40 minutes.
3. Heat the remaining canna-olive oil in a small sauté pan. Cook the bread cubes until golden brown.
4. Divide the soup into bowls, top with croutons and shave the Parmesan over the bowls of soup.