Cabbage Bean Soup
Made this cabbage and bean soup for dinner last night. Loved the soup, it was flavorful, tasty and very light. Browning all the veggies in the pot was a must, which developed tons of flavors and made the soup taste delicious.
Yield
8 servingsPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 3 |
leeks
chopped |
*
|
|
| 1 |
onions
chopped |
*
|
|
| 2 |
carrots
chopped |
*
|
|
| 2 |
celery stalks
chopped |
*
|
|
| 2 |
garlic cloves
chopped |
*
|
|
| 2 | cups |
vegetable stock
|
|
| ½ | pound |
green beans
|
|
| 3 | cups |
italian plum (roma) tomatoes
chopped |
|
| 1 | pound |
cabbage
shredded |
|
| 3 | cups |
white kidney beans, canned
cooked, prefer cannellini |
|
| 1 | cup |
water
|
|
|
salt and black pepper
|
*
|
||
| 1 |
french bread
loaf, dry, sliced |
*
|
|
|
olive oil
|
*
|
||
|
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 3 | each |
leeks
chopped |
*
|
| 1 | each |
onions
chopped |
*
|
| 2 | each |
carrots
chopped |
*
|
| 2 | each |
celery stalks
chopped |
*
|
| 2 | each |
garlic cloves
chopped |
*
|
| 473 | ml |
vegetable stock
|
|
| 226.8 | g |
green beans
|
|
| 7.1E+2 | ml |
italian plum (roma) tomatoes
chopped |
|
| 453.6 | g |
cabbage
shredded |
|
| 7.1E+2 | ml |
white kidney beans, canned
cooked, prefer cannellini |
|
| 237 | ml |
water
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
french bread
loaf, dry, sliced |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
Parmesan cheese
|
*
|
Directions
In hot oil, cook leeks, onion, carrot, celery, and garlic.
Add broth. Simmer 10 to 15 minutes.
Add green beans, tomatoes, cabbage. Heat.
Add beans, water, salt and pepper.
Cover, simmer until cooked.
Place a slice of bread in individual bowls; drizzle with olive oil.
Sprinkle with Parmesan and ladle soup on top.
