Italian Cabbage Soup Recipe

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Italian Cabbage Soup Recipe
Italian Cabbage Soup Recipe photo by Taste of Home
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Italian Cabbage Soup Recipe

Read Reviews
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After doing yard work on a windy day, we love to come in for a light but hearty soup like this one. It's brimming with cabbage, veggies and white beans. Pass the crusty bread. —Jennifer Stowell, Smithville, Missouri
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

Ingredients

  • 4 cups chicken stock
  • 1 can (6 ounces) tomato paste
  • 1 small head cabbage (about 1-1/2 pounds), shredded
  • 4 celery ribs, chopped
  • 2 large carrots, chopped
  • 1 small onion, chopped
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 2 garlic cloves, minced
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1/2 teaspoon salt
  • Shredded Parmesan cheese, optional

Directions

In a 5- or 6-qt. slow cooker, whisk together stock and tomato paste. Stir in vegetables, beans, garlic and seasonings. Cook, covered, on low until vegetables are tender, 6-8 hours.
Remove thyme sprigs and bay leaf. If desired, serve with cheese. Yield: 8 servings (2 quarts).
Originally published as Italian Cabbage Soup in Simple & Delicious August/September 2015

Nutritional Facts

1 cup: 111 calories, 0 fat (0 saturated fat), 0 cholesterol, 537mg sodium, 21g carbohydrate (7g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch.

  • 4 cups chicken stock
  • 1 can (6 ounces) tomato paste
  • 1 small head cabbage (about 1-1/2 pounds), shredded
  • 4 celery ribs, chopped
  • 2 large carrots, chopped
  • 1 small onion, chopped
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 2 garlic cloves, minced
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1/2 teaspoon salt
  • Shredded Parmesan cheese, optional
  1. In a 5- or 6-qt. slow cooker, whisk together stock and tomato paste. Stir in vegetables, beans, garlic and seasonings. Cook, covered, on low until vegetables are tender, 6-8 hours.
  2. Remove thyme sprigs and bay leaf. If desired, serve with cheese. Yield: 8 servings (2 quarts).
Originally published as Italian Cabbage Soup in Simple & Delicious August/September 2015

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Reviews forItalian Cabbage Soup

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sstetzel User ID: 158954 237218
Reviewed Nov. 12, 2015

"I made this last night and it was fantastic. I added a chub of mild sausage and used half chicken, half beef stock and a couple cups of water because the final broth mixture was so concentrated. I cooked mine on the stove simply because time got away from me. I had one tiny cup left after feeding just 3 people. This is going in the keeper file."

MY REVIEW
fenstern User ID: 4987943 233844
Reviewed Oct. 1, 2015

"I don't know how this won a contest. I followed the recipe exactly, and it was terrible. It was more the consistency of stew than soup, and weirdly all the same color. And it smelled like Sharpie markers. Skip this recipe! there are plenty of good ones, just not this."

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