We tried this wonderful recipe from BHG.com the other night. It was one of those times when I had only a few things in the "pantry", so typed them in...potatoes, cabbage and tomatoes and this is what it gave me. We found we really loved it when sprinkled with a little Parmesan cheese. By the way, it was a cool soupy kind of day.
Hearty Italian-style soup
Prep. 20 min
Cook: 25 min.
Ingredients
2 14-1/2 ounce cans chicken broth or beef broth (I used chicken broth)
2 cups shredded cabbage
1 14-1/2 ounce diced tomatoes, undrained
2 medium potatoes (peeled, if desired), cubed (I did not desire to peel them)
1/2 cup chopped carrot
1/2 cup sliced celery (I did not have celery, so did not use)
1/2 cup chopped onion
1/2 cup snipped fresh parsley (did not have parsley, either)
1 teaspoon dried Italian seasoning crushed (I used oregano, basal, and some wild cilantro a friend had given me.)
Dash garlic powder
1/4 teaspoon pepper
1 15 or 19 ounce can white kidney beans, rinsed and drained (I didn't have beans so used some acini di pepe from the pantry)
1-1/2 cups chopped cooked lean chicken or beef (I used sausage)
Directions
1. IN a large saucepan or Dutch oven combine broth, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, pepper, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender.
2. Stir in the beans and beef or chicken. Cook and stir for 2 to 3 minutes or until heated through.
3. Serve immediately (sprinkle with Parmesan cheese if desired) or divide among 6 airtight containers or freezer containers. Store up to 3 days in the refrigerator or 1 month in freezer. Heat to boiling before serving. Makes 6 main-dish servings.
173 calories, 2 g. fat, 6 g. fiber (Course that doesn't count the sausage).
