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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 9 |
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This recipe for traditional Italian soup may have quite a few ingredients, but it couldn't be easier to prepare. Plus it's packed with flavor and nutrition. Ingredients:
1 medium onion, chopped |
3/4 cup sliced celery |
2 medium carrots, sliced |
3 tablespoons butter |
2 cans (14-1/2 ounces each) stewed tomatoes |
2 cans (14-1/2 ounces each) chicken or vegetable broth |
2 cups water |
4 cups shredded cabbage |
1 medium potato, peeled and diced |
2 garlic cloves, minced |
1 tablespoon dried basil |
2-1/4 teaspoons dried oregano |
2 teaspoons dried parsley flakes |
1/2 teaspoon pepper |
pinch cayenne pepper |
1 can (16 ounces) kidney beans, rinsed and drained |
1/2 cup cooked rice |
Directions:
1. In a Dutch oven, saute the onion, celery and carrots in butter until vegetables are tender. Add the tomatoes, broth, water, cabbage, potato and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Stir in beans and rice; heat through. Yield: 9 servings (2-1/4 quarts).
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