Hearty Cabbage and Bean Soup
1 onion, chopped
3 cloves of garlic, minced
2 teaspoons olive oil
6 cups chicken broth
1 pound potatoes, cut into 1-inch pieces
1 small head of cabbage, sliced thin
1 can (15-ounce) cannelloni beans, drained and rinsed
1 cup ham, cut into 1-inch pieces
salt and black pepper to taste
Parmesan cheese, grated
In a Dutch oven or large pot, saute onion and garlic in olive oil for approximately 5 minutes. Add chicken broth, potatoes, cabbage, beans, and ham. Add salt and pepper to taste, and bring to a boil. Reduce heat to low and simmer 20-30 minutes, until potatoes become fork tender.
Serve with fresh grated Parmesan cheese on top.
3 cloves of garlic, minced
2 teaspoons olive oil
6 cups chicken broth
1 pound potatoes, cut into 1-inch pieces
1 small head of cabbage, sliced thin
1 can (15-ounce) cannelloni beans, drained and rinsed
1 cup ham, cut into 1-inch pieces
salt and black pepper to taste
Parmesan cheese, grated
In a Dutch oven or large pot, saute onion and garlic in olive oil for approximately 5 minutes. Add chicken broth, potatoes, cabbage, beans, and ham. Add salt and pepper to taste, and bring to a boil. Reduce heat to low and simmer 20-30 minutes, until potatoes become fork tender.
Serve with fresh grated Parmesan cheese on top.
Back to Recipes
