cannellini and cabbage soup

Name: Cannellini and Cabbage Soup
Prep time: 20 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 3 cup(s) thinly sliced cabbage; 2 - carrots,sliced; 6 clove(s) minced; 1 teaspoon(s) dried thyme; 1/4 teaspoon(s) black pepper; 2 can(s) 14 oz. each low soduim chicken broth; 1 can(s) 14.5 oz. no-salt added diced tomatoes; 1 cup(s) water; 1/4 cup(s) tomatoe paste; 2 can(s) 15 oz. each cannelline beans,rinsed drained

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alberta smith

Jerseyville, IL

Updated on Oct 20, 2012

Cold comfort soup. Well a soup that helps you feel comfort when you have a cold. Just one of many.

Rate

prep time 20 Min

cook time 10 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 tablespoon olive oil
3 cups thinly sliced cabbage
2 - carrots,sliced
6 cloves minced
1 teaspoon dried thyme
1/4 teaspoon black pepper
2 cans 14 oz. each low soduim chicken broth
1 can 14.5 oz. no-salt added diced tomatoes
1 cup water
1/4 cup tomatoe paste
2 cans 15 oz. each cannelline beans,rinsed drained

How To Make cannellini and cabbage soup

Step 1

1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.

Step 2

2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
Step 3

3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.
Step 4

Nutrition facts per serving: 164 calories, 11g protein, 30g carbohydrate, 4g fat (1g saturated), 9g fiber
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