 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Just picture this hearty bean vegetable soup topped with feta cheese, fresh chopped tomato and parsley. Add pita bread, toasted and buttered for dunking. Ingredients:
3 tablespoons olive oil |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup carrot, chopped |
4 (14 1/2 ounce) cans chicken broth |
3 garlic cloves, minced |
1/2 teaspoon dried oregano, crushed |
1/8 teaspoon white pepper |
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans, drained |
2 cups cabbage, coarsely chopped |
2 tablespoons lemon juice |
1/4 cup feta cheese, crumbled |
2 plum tomatoes, chopped |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes.
2. Add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes.
3. Add beans and cabbage, and simmer 5 minutes.
4. Add lemon juice and simmer 5 minutes.
5. Ladle into individual soup bowls and top with cheese, tomato and parsley.
|
|