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| Chef | |
| Submitted | August 31st 2010 |
| Cuisine | Italian |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
1 can of white beans or 3/4 cup of dried cannellini beans (soaked overnight)
4 Tbsp extra virgin olive oil
1 onion, thinly sliced
1 leek, white and green parts, thinly sliced
1 carrot, diced
1 garlic clove, thinly sliced
2 springs fresh thyme
1 bay leaf
1 lb cabbage, roughly chopped
2 Tbsp tomato sauce or paste
3 cups water
Salt and pepper to taste
Comfort food - vegetarian cabbage soup. Add less water if you'd like it more of a saute than a soup.
Directions
Heat oil and add onion, leek, carrot, garlic and herbs. Cook until softened, about 5 minutes.
Add cabbage and cook until softened, about 10 minutes. Salt and pepper to taste.
Remove thyme and bay leaf. Add tomato and stir until well distributed.
Add beans and water and let simmer for about 30 minutes.
Garnish with a sprinkling grated Parmesan.
Add cabbage and cook until softened, about 10 minutes. Salt and pepper to taste.
Remove thyme and bay leaf. Add tomato and stir until well distributed.
Add beans and water and let simmer for about 30 minutes.
Garnish with a sprinkling grated Parmesan.