Italian Cabbage And Bean Soup
|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)|
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.
3. Serve immediately.