Cabbage Bean Soup
Ready In: 1 hr 15 mins
Serves: 6-8
Ingredients
- extra virgin olive oil
- 1 medium onion, chopped
- 2 cups cannellini beans, cooked
- 2 celery ribs, chopped
- 3 medium carrots, diced
- 1⁄2 savoy cabbage, cut into small pieces
- 1 medium leek, chopped
- 2 garlic cloves, minced
- 2 vegetable bouillon cubes
- water
- salt
- fresh parsley
- 1 -2 tablespoon basil, chopped
Directions
- In a large pot, add enough extravirgin olive oil to cover the bottom, add onion and sautè until tender.
- Add cannellini beans and the celery, carrots, cabbage, leek, garlic and vegetable buillon cubes.
- Add enough water to cover all of the ingredients and a bit more.
- It shouldn't be too watery.
- Simmer uncovered on low heat for about 45 minutes or until the vegetables are tender.
- Add some hot water while it cooks if it seems to getting too dense.
- Add the parsley and simmer for another 10 minutes.
- Taste the soup and add salt if needed.
- Add the basil and remove from heat.
- The soup is ready to be served!
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