Italian Cabbage Soup
After doing yardwork 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 oven-warmed bread! —Jennifer Stowell, Deep River, Iowa
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
Reviews
We loved this soup. The only change I made was to add some sliced kielbasa. It froze very well and was just as good thawed and reheated.
My husband made this last month when I was feverish with bronchitis. He added a package of frozen sweet Italian sausage and it was delicious! He also left out the legumes for me and added his as he dished his up. This recipe is a keeper!
I made this and it was delicious. The only change I made was to use a can of diced tomatoes instead of tomato paste. My mother use to make something similar when I was growing up. Instead of canned chicken stock she made her own.
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.
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.