Cabbage and Butter Bean Soup
Ingredients
The soup base
-
2
teaspoons
extra virgin olive oil
-
½
lb
small red potatoes, cut into small chunks
-
4
cloves
garlic
-
½
large
yellow onion, cut into ½ moons
-
4
cups
chicken stock
-
1
15-ounce can
diced tomatoes
-
1
15-ounce can
butter beans
-
½
medium
cabbage, cored and thinly sliced
Garnish
-
to taste
red pepper flakes
-
to taste
parmesan cheese
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add potatoes and a pinch of salt; cook for about five minutes, stirring occasionally until browned.
- Add onions and garlic; cook for another two minutes.
- Stir in beans, broth, tomatoes, and a hit of salt and pepper; bring to a boil.
- Once boiling, stir in cabbage and cook until wilted and tender, about five minutes.
- Serve with Parmesan cheese and red pepper flakes.
Nutrition Facts (estimated)
Servings
4 servings
Calories
280
Total fat
4g
Total carbohydrates
48g
Total protein
16g
Sodium
877mg
Cholesterol
10mg
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