Guest guest Posted January 16, 2010 Report Share Posted January 16, 2010 I got this recipe from the whole foods web site here is the link http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=448 note: I swapped out the savoy cabbage for spinach and it was still delicious  I have also cooked this recipe both on the stove top and my slow cooker and it worked out great both ways Serves 6 to 8Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad. Ingredients 2 tablespoons olive oil 4 cloves garlic, finely chopped 1 medium yellow onion, chopped 6 cups low-sodium vegetable broth 1 cup thinly sliced Savoy cabbage 1/4 cup tomato paste 1/4 cup chopped parsley 1 tablespoon chopped basil 2 large stalks of celery, sliced 2 medium carrots, peeled and chopped 1 dried bay leaf 1 (28-ounce) can chopped tomatoes, with their liquid 1 cup canned chickpeas, drained 1 cup dried fusilli pasta 1 (15-ounce) can cannellini or white beans, drained Salt and pepper to taste 3/4 to 1 cup grated Parmesan cheese Method In a large stockpot, heat oil over medium high heat. Add garlic and onions and cook until translucent. Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender. Add chickpeas, pasta, and beans and simmer for another 20 minutes. Season with salt and pepper. Ladle soup into bowls and serve with Parmesan cheese sprinkled over the top. Nutrition Per serving (about 18oz/518g-wt.): 280 calories (70 from fat), 8g total fat, 2.5g saturated fat, 10mg cholesterol, 830mg sodium, 41g total carbohydrate (8g dietary fiber, 8g sugar), 12g protein Tags: One Pot Meals, Family Friendly, American, Italian, Low Fat, High Fiber, Vegetarian Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service. Blessed Be MARI zone 10 www.facebook.com/mari.t.hernandez Quote Link to comment Share on other sites More sharing options...
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