Cannellini And Cabbage Soup Recipes

BEAN CABBAGE SOUP

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.

HEARTY CANNELLINI & SAUSAGE SOUP

Steps:

• In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended.

TUSCAN CHARD AND CANNELLINI BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
• Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
• Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

FARMHOUSE CABBAGE SOUP WITH CANNELLINI BEANS AND KIELBASA

Steps:

• Heat canola oil in a large, heavy pot over medium-high heat. Add the onion and cook 4 to 5 minutes or until it begins to soften.
• Add the carrot and celery and cook another 4 to 5 minutes or until softened.
• Add the chicken broth, tomatoes, tomato or vegetable juice, cabbage, kielbasa, garlic, paprika and curry powder.
• Bring to a boil, reduce heat, cover slightly and cook until the cabbage is tender approximately 20 to 25 minutes.
• Add the beans and heat through.
• Adjust seasoning if necessary and add salt and black pepper to taste. Stir in parsley.

CANNELLINI AND CABBAGE SOUP

Steps:

• First: In a large soup pot or dutch kettle, saute the carrots and onions in the olive oil.
• Second: When the onions have turned translucent and the carrots have softened, add the sausage.
• Third: Once the sausage is cooked through, add the tomato, cabbage, beans, and broth.
• Let the soup simmer for 30 minutes.
• FYI- This soup is even better served the following day.
• A French baguette, Brie cheese and Bosc pears round out the meal for a continental flair.
• Or try, Cornbread, Cheddar Cheese and a Gala Apple for a hearty American meal.

ITALIAN SAUSAGE SOUP WITH CANNELLINI BEANS

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
• Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
• Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
• After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

CANNELLINI AND CABBAGE SOUP

Steps:

• Spray large saucepan with cooking spray; heat over medium heat until hot.
• Sauté cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.
• Add chicken broth, water, and beans to saucepan; heat to boiling.
• Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.