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Bean Cabbage Soup

 Bean Cabbage Soup
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.
2 ServingsPrep: 15 min. Cook: 35 min.


  • 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


  • 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.
  • Reduce heat; cover and simmer for 20 minutes or until potatoes are
  • tender. Just before serving, stir in rice and cheese. Yield: 2
  • servings.

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Bean Cabbage Soup (continued)

Nutritional Facts: One serving (1-1/2-cup) equals 162 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 566 mg sodium, 25 g carbohydrate, 5 g fiber, 7 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.