Bean Cabbage Soup

Name: Bean Cabbage Soup
Ingredients: 2 tablespoons chopped celery; 1 tablespoon chopped onion; 1 teaspoon olive oil; 1 garlic clove, minced; 1/3 cup cubed zucchini; 1/3 cup cubed peeled potato; 1/3 cup sliced carrot; 1 can (14-1/2 ounces) reduced-sodium beef broth; 1/2 cup cannellini beans, rinsed and drained; 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil; Dash pepper; 1/2 cup coarsely chopped cabbage; 1/4 cup cooked rice; 1 tablespoon grated Parmesan cheese

14 ingredients

2 steps

Ingredients

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

Directions

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 until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.