Tuscan White Bean and Cabbage Soup

  • 1 ½ tsp. olive oil
  • 4 c. finely shredded cabbage
  • 1 Tbs. minced garlic
  • 2 14-oz. cans chicken broth
  • 1 14-oz. can diced tomatoes with juice
  • 1 15-oz. can Great Northern beans, drained and rinsed
  • 1/3 c. orzo or other tiny pasta
  • salt, pepper and spices to taste
  • ¼ c. grated Parmesan cheese

In a large pot, heat oil over medium heat.  Add cabbage and garlic and cook, stirring, until the cabbage begins to wilt, about 3 minutes.  Add chicken broth, tomatoes and beans.  Bring the soup to a simmer and stir in the pasta.  Cover the pot and cook over medium-low heat, stirring occasionally, until the pasta is tender, about 10 minutes.  Season with salt, pepper and spices.  Serve each bowl topped with 1 Tbs. of Parmesan cheese.

Makes 4 dinner servings.

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