Cabbage Bean Soup

Name: Cabbage Bean Soup
Ingredients: extra virgin olive oil; 1 medium onion, chopped; 2 cups cannellini beans, cooked; 2 celery ribs, chopped; 3 medium carrots, diced; 12 savoy cabbage, cut into small pieces; 1 medium leek, chopped; 2 garlic cloves, minced; 2 vegetable bouillon cubes; water; salt; fresh parsley; 1 -2 tablespoon basil, chopped

13 ingredients

10 steps

Ingredients

extra virgin olive oil
1 medium onion, chopped
2 cups cannellini beans, cooked
2 celery ribs, chopped
3 medium carrots, diced
12 savoy cabbage, cut into small pieces
1 medium leek, chopped
2 garlic cloves, minced
2 vegetable bouillon cubes
water
salt
fresh parsley
1 -2 tablespoon basil, chopped

Directions

1

In a large pot, add enough extravirgin olive oil to cover the bottom, add onion and saute until tender.
2

Add cannellini beans and the celery, carrots, cabbage, leek, garlic and vegetable buillon cubes.
3

Add enough water to cover all of the ingredients and a bit more.
4

It shouldn't be too watery.
5

Simmer uncovered on low heat for about 45 minutes or until the vegetables are tender.
6

Add some hot water while it cooks if it seems to getting too dense.
7

Add the parsley and simmer for another 10 minutes.
8

Taste the soup and add salt if needed.
9

Add the basil and remove from heat.
10

The soup is ready to be served!