Tuesday, January 28, 2014

Cabbage, Bean & Vegetable Soup

2 can white beans (cannellini, great Northern or navy) - drained and rinsed
2 TBSP olive oil
1 cup sliced onion
1 cup diced carrots
1/2 - 1 cup diced celery
*1/3 cup prosciutto or black forrest ham - diced (optional)
4 cups (or 1 small head) shredded cabbage
4 garlic cloves - minced
5 cups low sodium chicken broth
1 cup peeled, diced red potato
1 tsp *herbes de Provence
1/2 tsp salt
3 slices lightly toasted bread (rye, whole wheat or other preferred)
1/2 cup fresh grated Gruyere or Parmesan cheese

Using a fork, mash up half of the beans in a bowl and set aside.

Heat oil in large pot over medium-high heat. Add onion, carrots, celery and meat; cook 3 -5 minutes, stirring often.  Add cabbage and garlic; cook until cabbage has wilted - about 3-4 minutes. Add broth, potatoes, Herbes De Provence, salt, mashed beans and whole beans. Bring to a boil; skim and remove any foam that may form.

Reduce heat to medium-low and simmer, partially covered, 12-15 minutes or until the cabbage and potatoes are tender.

Place a half slice of toasted bread in the bottom of each soup bowl and ladle soup over the top. Sprinkle with cheese.

I made mine with no meat, bread or cheese and it's still delicious!

*Herbes De Provence is a combination of herbs that you can usually find in the spice section at the grocery store - or you can make it yourself by combining: basil, thyme, marjoram, fennel seed, lavender, savory, sage and rosemary. If you don't feel like making it or buying it, substitute one tsp of Thyme.

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