Bean Cabbage Soup

Photo: psfreeman

Based on an Italian grandmother's homemade minestrone. Recipe published in Cooking for One or Two Cookbook.

Yield: 2 servings
Community Recipe from

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Ingredients

  • 2 tablespoon(s) chopped celery
  • 1 tablespoon(s) chopped onion
  • 1 teaspoon(s) olive oil or 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1/3 cup(s) cubed zucchini
  • 1/3 cup(s) cubed peeled potato
  • 1/3 cup(s) sliced carrot
  • 1 14 1/2-ounce can(s) beef broth
  • 1/2 cup(s) canned cannellini beans or white kidney beans, rinsed and drained
  • 2 teaspoon(s) minced fresh basil or 1/2 teaspoon dried basil
  • Dash pepper
  • 1/2 cup(s) coarsely chopped cabbage
  • 1/4 cup(s) cooked rice
  • 1 tablespoon(s) grated Parmesan cheese

Preparation

  1. • In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage.
  2. • Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Just before serving, stir in rice and cheese.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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