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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 20 |
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A very yummy and hearty soup that could easily serve as a main course. Similar to Italian pasta fagioli. Ingredients:
1 large yellow onion |
5 large garlic cloves |
1 head white cabbage a.k.a. chinese cabbage |
3 carrots |
2 796 ml/28 oz cans diced tomatoes |
2 540 ml/19 oz cans beans (i used black beans & white kidney beans) |
2 tablespoons vegetable bullion powder |
1 bay leaf |
1 tsp basil |
salt |
fresh-ground black pepper |
1/2 teaspoon red pepper flakes |
olive oil |
Directions:
1. Chop onion and garlic.
2. Cover bottom of large pot with thin layer of olive oil and heat over medium heat.
3. Fry onion & garlic.
4. Chop white cabbage finely and add to pot. Fry until cabbage is wilted and soft.
5. Slice carrots and add to pot. Do not fry if you want carrots to remain crisp.
6. Add tomatoes, vegetable boullion powder, and spices.
7. Drain & rinse beans and add to pot.
8. Fill one tomato can with water and add to pot.
9. Bring to a boil, then reduce heat to low. Cover and simmer for an hour and a half or as long as desired, stirring often. Add more water if necessary.
10. Serve with grated Parmesan or Romano cheese and hearty bread.
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