w/out: tuscan bean and cabbage soup

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Tuscan Bean and Cabbage Soup

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 large onion

12 ounces white cabbage

1 large zucchini

1 garlic clove

1 tablespoon olive oil

14 ounces canned butter beans

or lima or cannellini beans

3 ounces fresh or frozen peas

6 1/4 cups good quality vegetable stock

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 bay leaf

2 tablespoons chopped fresh parsley

salt and freshly ground black pepper

 

1. Dice the onion, cabbage and zucchini, and crush the garlic clove.

 

2. Place the onion and garlic in a saucepan with the olive oil and sweat them in

the oil for 5 minutes. Add the cabbage and zucchini and continue to sweat the

vegetables until they have all softened.

 

3. Drain the beans and add to the pan along with the peas, stock, rosemary,

thyme, marjoram and bay leaf. Bring to the boil and simmer for 10 minutes.

 

4. Remove the bay leaf and add the parsley.

 

5. Season, to taste with salt and black pepper and serve.

 

Source:

" Vegetarian Cooking Without (2000) "

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Per Serving (excluding unknown items): 433 Calories; 11g Fat (21.8% calories

from fat); 17g Protein; 68g Carbohydrate; 14g Dietary Fiber; 4mg Cholesterol;

3074mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fat.

 

NOTES : Simple ingredients blend together in this soup to produce a hearty broth

full of natural goodness.

 

Nutr. Assoc. : 0 2415 0 0 0 0 0 4422 27237 0 0 0 0 0 0