Cabbage Bean Soup
556
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.
Ingredients
| 3 | tablespoons |
olive oil
|
|
| 3 |
leeks
chopped |
* | |
| 1 |
onions
chopped |
* | |
| 2 |
carrots
chopped |
* | |
| 2 |
celery stalks
chopped |
* | |
| 2 |
garlic cloves
chopped |
* | |
| 2 | cups |
vegetable stock
|
|
| ½ | pound |
green beans
|
|
| 3 | cups |
italian plum (roma) tomatoes
chopped |
|
| 1 | pound |
cabbage
shredded |
|
| 3 | cups |
white kidney beans, canned
cooked, prefer cannellini |
|
| 1 | cup |
water
|
|
|
salt and black pepper
|
* | ||
| 1 |
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.
Nutrition Facts
Serving Size 345g (12.2 oz)Amount per Serving
Calories 20624% 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%
* based on a 2,000 calorie diet
How is this calculated?
