
Makes: 6 servings
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
1 tablespoon olive oil
3 cups thinly sliced cabbage
2 carrots, sliced
6 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon black pepper
2 cans (14 ounces each) low-sodium chicken broth
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 cup water
1/4 cup tomato paste
2 cans (15 ounces each) cannellini beans, rinsed and drained
Directions
1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.
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.
3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.
Nutrition facts per serving: 164 calories, 11g protein, 30g carbohydrate, 4g fat (1g saturated), 9g fiber
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This soup is delicious! I used siegel_emily's suggestions of substituting garbanzo beans, and also added onion but omited the carrots. I used two 14.5 oz cans of basil, garlic and oregano diced tomatoes and one 6 oz can of basil, garlic and oregano tomato paste. Then I added in about a cup of leftover taco meat. It's very good!
10/27/2012 12:27:42 PM Report AbuseJust made this soup! Delicious S:)
11/13/2011 09:01:06 PM Report AbuseCould I replace the chicken broth with vegetable broth instead?
11/13/2011 02:00:10 PM Report AbuseThis soup was great! I will definitely be making it again! I made a couple changes though: I sauteed 1 small chopped yellow onion with the oil, carrots, thyme, and black pepper for about 5 minutes before adding the cabbage, then sauteed the mix for a few more minutes; I omitted the tomato paste; and I used chickpeas instead of cannellini beans (and didn't mash them). Delicious! Thanks for the recipe
10/9/2011 10:09:54 PM Report Abuse@ Kathy it is spam!
9/8/2010 04:00:17 PM Report Abuse