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Italian Cabbage And Bean Soup

Ingredients
  Olive oil 1 Teaspoon
  Onion 1⁄2 Cup (8 tbs), chopped (1 Can)
  Celery 1⁄2 Cup (8 tbs), chopped
  Carrot 1⁄2 Cup (8 tbs), sliced
  Garlic 1 Clove (5 gm)
  Cabbage 1 1⁄2 Cup (24 tbs), shredded
  Italian tomatoes 1 Cup (16 tbs), canned
  White kidney beans 1⁄2 Pound, rinsed
  Parsley 1⁄2 Teaspoon, chopped
  Pepper 1⁄2 Teaspoon (1 Carton)
Directions

MAKING
1.Take a 2 quart non stick sauce pan and pour some oil in it. Place over heat and add in celery, carrot, onion, garlic and stir cook over medium to high heat 100% for 2 to 3 minutes until celery softens. Then, add in cabbage and stir cook for about 1 to 2 minutes until cabbage begins to wilt.
2.Add the tomatoes along with the reserved liquid, broth mix, parsley, beans, pepper and stir well to blend. Reduce heat and let simmer for about 15 to 20 minutes until carrots get tenderized. Do stir occassionally.

SERVING
3. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
2

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