Italian Cabbage Soup
TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 8 servings (2 quarts).
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
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4 cups chicken stock
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1 can (6 ounces) tomato paste
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1 small head cabbage (about 1-1/2 pounds), shredded
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4 celery ribs, chopped
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2 large carrots, chopped
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1 small onion, chopped
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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2 garlic cloves, minced
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2 fresh thyme sprigs
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1 bay leaf
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1/2 teaspoon salt
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Shredded Parmesan cheese, optional
Directions
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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.
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2.
Remove thyme sprigs and bay leaf. If desired, serve with cheese.
Nutrition 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.
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