Name: Bean Cabbage Soup
Prep time: 15 min
Cook time: 15 min
Yield: 2
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Bean Cabbage Soup

1. 2 tablespoons chopped celery -

2. 1 tablespoon chopped onion -

3. 1 teaspoon olive oil -

4. 1 garlic clove, minced -

5. 1/3 cup cubed zucchini -

6. 1/3 cup cubed peeled potato -

7. 1/3 cup sliced carrot -

8. 1 can (14-1/2 ounces) reduced-sodium beef broth -

9. 1/2 cup cannellini beans, rinsed and drained -

10. 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil -

11. Dash pepper -

12. 1/2 cup coarsely chopped cabbage -

13. 1/4 cup cooked rice -

14. 1 tablespoon grated Parmesan cheese -

How to cook deliciously - Bean Cabbage Soup

1. Stage

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. Stage

Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.