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Ingredients
2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1 celery stalk, diced (about 3/4 cup)
2 medium zucchini, diced
1 garlic clove, minced
3 medium potatoes (about 3/4 pound), unpeeled and diced
3 cups thinly sliced Savoy cabbage
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained
2 (14-ounce) cans low-sodium chicken broth
3 cups water
1/2 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan cheese (optional)
Instructions
1 medium onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1 celery stalk, diced (about 3/4 cup)
2 medium zucchini, diced
1 garlic clove, minced
3 medium potatoes (about 3/4 pound), unpeeled and diced
3 cups thinly sliced Savoy cabbage
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained
2 (14-ounce) cans low-sodium chicken broth
3 cups water
1/2 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan cheese (optional)
1. Heat oil in a large stockpot over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until softened. Add carrots and celery; cook, stirring occasionally, 3 minutes. Add remaining ingredients, except cheese. Cover and bring to a boil; reduce heat and simmer gently 1 to 2 hours. Serve with Parmesan cheese if desired. Serves 6.
Recipe by Jean Kressy, "Relish the American Table," Jan. 7, 2007.
Nutritional Information
Recipe by Jean Kressy, "Relish the American Table," Jan. 7, 2007.
Per serving: 200 calories, 5g fat, 7g prot., 31g carbs., 7g fiber, 900mg sodium.
