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Hearty Mediterranean Soup

Quick.easy.cooking's picture
Ingredients
  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
  Water 2 Quart
  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
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Saute

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