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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Recipe from the WebMD Weight Loss Clinic. I haven't made this so I'm guessing at the prep time. I want this in my cookbook so I'm posting it to share. Ingredients:
1 tablespoon olive oil |
1 1/2 cups finely chopped onions (about 1 large) |
1 1/2 teaspoons dried thyme (2 tablespoons of chopped fresh thyme can be used) |
3 teaspoons minced garlic |
4 cups coarsely chopped green cabbage |
14 1/2 ounces italian-style canned stewed tomatoes |
2 cups sliced celery |
2 cups diced carrots (1/2-inch pieces) or 2 cups baby carrots |
8 cups low sodium chicken broth (vegetable broth can be substituted) |
3 cups diced potatoes (1/2-inch pieces) |
1/2 cup chopped fresh basil |
3 cups half-slices zucchini (cut zucchini in half, then cut into slices) |
15 ounces canned red kidney beans, rinsed and drained (white kidney beans can be substituted) |
shredded parmesan cheese (about a tablespoon per serving) |
Directions:
1. Heat olive oil in large, nonstick saucepan over medium heat. Add the onion, thyme, and garlic and saute about 3-5 minutes.
2. Stir in the cabbage pieces, the canned, stewed tomato (including liquid), celery, and carrots and saute 8-10 minutes.
3. Stir in the chicken broth, potatoes, fresh basil, zucchini, and kidney beans and bring back to a boil.
4. Reduce heat to simmer, cover saucepan, and let simmer about an hour.
5. Spoon into soup bowls and top each serving with a tablespoon of Parmesan cheese.
6. Makes 6 large or 12 small bowls.
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