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Bean Cabbage Soup Recipe

Bean Cabbage Soup Recipe

I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.
TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD:2 servings

Ingredients

  • 2 tablespoons chopped celery
  • 1 tablespoon chopped onion
  • 1 teaspoon olive or 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1/3 cup cubed zucchini
  • 1/3 cup cubed peeled potato
  • 1/3 cup sliced carrot
  • 1 can (14-1/2 ounces) beef broth
  • 1/2 cup canned cannellini beans or white kidney beans, rinsed and drained
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • Dash pepper
  • 1/2 cup coarsely chopped cabbage
  • 1/4 cup cooked rice
  • 1 tablespoon grated Parmesan cheese

Directions

  • 1. In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage.
  • 2. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Just before serving, stir in rice and cheese. Yield: 2 servings.

Nutritional Facts

1 cup: 162 calories, 3g fat (1g saturated fat), 6mg cholesterol, 566mg sodium, 25g carbohydrate (0g sugars, 5g fiber), 7g protein Diabetic Exchanges: 1 starch, 2 vegetable.

Reviews for Bean Cabbage Soup

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MY REVIEW
mary1teach 220639
Reviewed Feb. 16, 2015

"I added leftover chicken so I switched to chicken broth. I also added broccoli, bay leaf & parsley. i did not add potatoes or rice. I used a whole stalk of celery chopped, more onion, 2 cloves of garlic, 2 cans of broth & a whole can of beans. For extra flavor I added Better Than Bouillon (chicken). I will definitely make it again. I'll give the original a 4 star but I changed it a lot."

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