Hearty Mediterranean Soup
|Olive oil||3 Tablespoon|
|Leeks||3 , sliced (White Parts And 1 Inch Of The Green)|
|Red onions||2 , thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Red cabbage head||1 , cored and finely shredded|
|Canned fava beans/White beans||8 Ounce (1 Can)|
|Dried rosemary||1 Teaspoon|
|Shredded spinach leaves||10 Cup (160 tbs)|
|Freshly ground black pepper||To Taste|
Heat oil in Dutch oven over medium heat; add leeks, onions, and garlic and saute briefly.
Add water, cabbage, beans, and rosemary.
Bring to a boil, cover, and simmer 1/2 hour; remove lid and simmer 1 more hour.
Add spinach 5 minutes before serving.
You can garnish the soup with toasted garlic bread and Parmesan cheese.
To prepare: Toast bread and spread with olive oil and some finely minced garlic.
Sprinkle with grated Parmesan cheese and float the toast in individual soup bowls.
Spoon hot soup over the bread to melt the cheese and soften the toast.