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
ITALIAN CABBAGE SOUP
After doing yardwork on a windy day, we love to come in for a light but hearty soup like this one. It's brimming with cabbage, veggies and white beans. Pass the oven-warmed bread! -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Lunch
Time 6h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a 5- or 6-qt. slow cooker, whisk together stock and tomato paste. Stir in vegetables, beans, garlic and seasonings. Cook, covered, on low until vegetables are tender, 6-8 hours., Remove thyme sprigs and bay leaf. If desired, serve with cheese.
Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 537mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic exchanges
ITALIAN CABBAGE & BEAN SOUP
Make and share this Italian Cabbage & Bean Soup recipe from Food.com.
Provided by Dancer
Categories Beans
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a large stockpot.
- Bring everything to a boil and let boil for 30 minutes or until veggies are done.
Nutrition Facts : Calories 56.4, Fat 0.5, SaturatedFat 0.1, Sodium 485.3, Carbohydrate 10.9, Fiber 2.2, Sugar 1.6, Protein 2.5
ITALIAN SAUSAGE SOUP WITH CANNELLINI BEANS
This Italian sausage soup with cannellini beans is a family favorite and perfect for a cold winter day.
Provided by Danielle
Time 1h15m
Yield 10
Number Of Ingredients 23
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.
Nutrition Facts : Calories 483.3 calories, Carbohydrate 48.6 g, Cholesterol 37.2 mg, Fat 21.1 g, Fiber 10.5 g, Protein 25 g, SaturatedFat 6.9 g, Sodium 2477.4 mg, Sugar 8.2 g
ITALIAN SAUSAGE AND CABBAGE SOUP WITH WHITE BEANS
This recipe is my version of an Italian Salsiccia Minestra, or sausage soup. You can add or subtract ingredients according to what you have on hand. If you use linguica, kidney beans, and kale, it becomes Portugeuse Kale Soup. Buon mangiare!
Provided by bakedapple42
Categories One Dish Meal
Time 55m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside.
- Saute onion and celery in same pot 5 minutes.
- Add garlic, saute 3 minutes.
- Add chicken broth, water, carrots, and potatoes. Bring to a boil.
- Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes.
- Add cabbage, italian sausage, and beans. Cook until cabbage is tender.
- Add salt and pepper to taste.
- Serve hot with italian bread and a good cheese.
Nutrition Facts : Calories 406.7, Fat 12.5, SaturatedFat 3.8, Cholesterol 25.5, Sodium 609.8, Carbohydrate 49.2, Fiber 8.6, Sugar 5.1, Protein 27.8
RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)
Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.
Provided by JOSIE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 5h30m
Yield 12
Number Of Ingredients 20
Steps:
- Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
- Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
- Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
- Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 41.8 g, Cholesterol 14.4 mg, Fat 22.4 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 4.3 g, Sodium 1602.5 mg, Sugar 4.8 g
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