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

Recipe Time

Prep Time:
Cook Time:


  • 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


  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bean Cabbage Soup Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy