BEAN CABBAGE SOUP
I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- 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. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.
Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
FRENCH WHITE BEAN AND CABBAGE SOUP
Make and share this French White Bean and Cabbage Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 8h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
- Transfer the cooked vegetables into a 6-quart slow cooker.
- Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
- Cover and cook on LOW for 8 hours.
- Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.
CABBAGE AND WHITE BEAN SOUP
Make and share this Cabbage and White Bean Soup recipe from Food.com.
Provided by Sharon123
Categories Greens
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Sauté until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning.
- To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper.
- Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender.
- Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot.
CABBAGE AND WHITE BEAN SOUP
Steps:
- Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
- Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
- When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
- Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
- Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
- Serve soup with toasts.
QUICK CABBAGE AND WHITE BEAN SOUP
This is a quick soup using mainly prepackaged ingredients that can be made very quickly. I threw it together when my parents came to visit, and we all liked it very much. I used the packages I found at the store, but these exact amounts are not required. Use whatever size you can find that's close. This recipe can easily be made vegetarian by leaving out the bacon bits, or also leave out the cheese and make it vegan. Be careful with extra salt, as all the canned ingredients make this fairly salty. Wait to taste the soup after it is heated before adding more salt.
Provided by davedove
Categories Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put soup pan on medium high heat.
- Pour olive oil in pan.
- Crisp bacon bits in oil.
- Add onion and cook until softened slightly.
- Add thyme, beans, coleslaw mix, and broth.
- Reduce heat to medium and cook until coleslaw mix is soft and soup is heated through.
- Salt and pepper to taste.
- Serve in bowls with a sprinkle of cheese.
BACON, CABBAGE, AND WHITE BEAN SOUP
This hearty flavourful soup hits all the right smoky and sweet notes for a cold winter's day. Enjoy with some grated Parmesan cheese on top and a side of cornbread. Perfect to keep in the fridge for those days you want to rush home and warm up!
Provided by Paprika Girl
Categories < 4 Hours
Time 1h15m
Yield 8 1 1/4 cup portions, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
- Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
- Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
- Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
- Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.
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HEALTHY VEGAN CABBAGE AND WHITE BEAN SOUP RECIPE
From veggiesociety.com
5/5 (6)Total Time 30 minsCategory SoupCalories 161 per serving
- Heat up a large soup pot over medium low flame. Add the diced onion or leeks with a pinch of sea salt and a splash of water (or a drizzle of olive oil). You can totally go oil-free here and not miss a thing, I promise.
- Stir in the carrot, a pinch of red pepper flakes and caraway seeds and cook everything together for about 5 minutes until the onion / leeks have softened.
- Add the shredded cabbage, bay leaf, peppercorns, dill sprigs and fresh thyme. Give it a stir and cook together another 5 minutes or so until the cabbage has softened.
- Pour in the tomatoes and water or vegetable stock and bring to a good simmer. Cook the soup for another 15 minutes. Taste and adjust seasonings with more sea salt and the apple cider vinegar.
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