Cabbage Bean Soup

Name: Cabbage Bean Soup
Total time: P1H5M
Yield: 8
Cuisine: Fusion
Ingredients: olive oil; leeks; onions; carrots; celery stalks; garlic cloves; vegetable stock; green beans; italian plum (roma) tomatoes; cabbage; white kidney beans, canned; water; salt and black pepper; french bread; olive oil; parmesan, parmigiano-reggiano cheese, grated

Submitted by *kaz*

Made this cabbage and bean soup for dinner last night. Loved the soup, it was flavorful, tasty and very light. Browning all the veggies in the pot was a must, which developed tons of flavors and made the soup taste delicious.

YIELD

8 servings

PREP

20 min

COOK

45 min

READY

65 min

Ingredients

TABLESPOONS OLIVE OIL

LEEKS
chopped *

ONIONS
chopped *

CARROTS
chopped *

CELERY STALKS
chopped *

GARLIC CLOVES
chopped *

CUPS VEGETABLE STOCK

POUND GREEN BEANS

CUPS ITALIAN PLUM (ROMA) TOMATOES
chopped

POUND CABBAGE
shredded

CUPS WHITE KIDNEY BEANS, CANNED
cooked, prefer cannellini

CUP WATER

SALT AND BLACK PEPPER *

FRENCH BREAD
loaf, dry, sliced *

OLIVE OIL *

PARMESAN CHEESE *

Directions

In hot oil, cook leeks, onion, carrot, celery, and garlic.

Add broth. Simmer 10 to 15 minutes.

Add green beans, tomatoes, cabbage. Heat.

Add beans, water, salt and pepper.

Cover, simmer until cooked.

Place a slice of bread in individual bowls; drizzle with olive oil.

Sprinkle with Parmesan and ladle soup on top.

* not incl. in nutrient facts

Comments

Nutrition Facts

345g

Amount per Serving

Calories 206 24% of calories from fat

% Daily Value *

Total Fat 5g 8%

Saturated Fat 1g 4%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 42mg 2%

Total Carbohydrate 11g 11%

Dietary Fiber 9g 35%

Sugars g

Protein 19g

Vitamin A 68% • Vitamin C 62%

Calcium 13% • Iron 21%

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