Cabbage Bean Soup

Name: Cabbage Bean Soup
Ingredients: 3 tablespoons olive oil; 3 each leeks chpd; 1 each onions chpd; 2 each carrots chpd; 2 each celery stalks chopped; 2 each garlic cloves chopped; 2 cups vegetable stock; 1/2 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; 1 x salt and black pepper; 1 each french bread loaf, dry, sliced; 1 x olive oil; 1 x parmesan, parmigiano-reggiano cheese, grated

16 ingredients

8 steps

Ingredients

3 tablespoons olive oil
3 each leeks chpd
1 each onions chpd
2 each carrots chpd
2 each celery stalks chopped
2 each garlic cloves chopped
2 cups vegetable stock
1/2 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
1 x salt and black pepper
1 each french bread loaf, dry, sliced
1 x olive oil
1 x parmesan, parmigiano-reggiano cheese, grated

Directions

1

In hot oil, cook leeks, onion, carrot, celery, and garlic.
2

Add broth.
3

Simmer 10 to 15 minutes.
4

Add green beans, tomatoes, cabbage.
5

Heat.
6

Add beans, water, salt and pepper.
7

Cover, simmer until cooked.
8

Place a slice of bread in individual bowls; drizzle with olive oil; sprinkle with Parmesan and ladle soup on top.