This recipe for traditional Italian soup may have quite a few ingredients, but it couldn't be easier to prepare. Plus it's packed with flavor and nutrition.
2 cans (14-1/2 ounces each) chicken or vegetable broth
2 cups water
4 cups shredded cabbage
1 medium potato, peeled and diced
2 garlic cloves, minced
1 tablespoon dried basil
2-1/4 teaspoons dried oregano
2 teaspoons dried parsley flakes
1/2 teaspoon pepper
Pinch cayenne pepper
1 can (16 ounces) kidney beans, rinsed and drained
1/2 cup cooked rice
Directions
In a Dutch oven, saute the onion, celery and carrots in butter until vegetables are tender. Add the tomatoes, broth, water, cabbage, potato and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Stir in beans and rice; heat through.
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