Cabbage Soup
A head of cabbage is the basis for this hearty soup made more nutritious with the inclusion of farro, orzo pasta, white beans, canned tomatoes, chicken broth, rosemary and oregano.
Ingredients
- 2 tbsp olive oil
- 2 carrots, diced
- 3 ribs celery, diced
- 1 large onion, diced
- 2 tbsp fresh rosemary needles
- 3 cups chopped cabbage
- 4 cups chicken broth
- 1 cup canned cherry tomatoes
- salt and pepper to taste
- 1/2 tsp paprika
- 1 15oz can white beans or chickpeas, drained and well rinsed
- 1 1/2 cups cooked ditalini or other small soup pasta or cooked rice
- 1 cup cooked farro
- 1/3 cup minced fresh basil or parsley
Directions
- Heat the olive oil in a. soup pot over medium high heat; stir in the carrots, celery, onion and rosemary and cook for a few minutes just until the veggies begin to soften.
- Add the cabbage, broth, tomatoes and paprika, Stir ingredients well. Bring the mixture to a boil then lower the heat and simmer the soup covered for 30 minutes Stir the beans, pasta, farro and basil into the soup. Cook an additional 5 minutes. Season with salt and pepper to taste
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