Cabbage and Butter Bean Soup
Cabbage and Butter Bean Soup is a gluten free, dairy free, and lacto ovo vegetarian main course. One serving contains 300 calories, 16g of protein, and 6g of fat. This recipe serves 4. For $1.7 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is perfect for Autumn. A couple people made this recipe, and 24 would say it hit the spot. If you have cabbage, canned butter beans, yellow onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Clean and Delicious. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is tremendous. If you like this recipe, take a look at these similar recipes: Bean Cabbage Soup, Cabbage and White Bean Soup, and Italian Cabbage & Bean Soup.
Servings: 4
Ingredients:
½ a medium cabbage, cored and thinly sliced
1 15oz can of butter beans
1 15-ounce can of diced tomatoes
4 cups of chicken stock
2 teaspoons of extra virgin olive oil
4 cloves of garlic
½ lb of small red potatoes, cut into small chunks
½ large yellow onion, cut into ½ moons
Garnish with red pepper flakes and parmesan cheese.
Equipment:
pot
Cooking instruction summary:
Heat olive oil in a large pot over medium high heat. Add potatoes and a pinch of salt and allow to cook about five minutes. Feel free to stir the potatoes a few times… you’re looking for them to get nice and brown.Add in the onions and garlic and cook another two minutes or so. Stir in beans, broth, tomatoes, and a hit of salt and pepper. Allow everything to come to a boil.Once boiling, stir in cabbage and cook until the cabbage has wilted and is nice and tender…another 5 minutes or so.Serve with Parmesan cheese and red pepper flakes…Enjoy!
Step by step:
1. Heat olive oil in a large pot over medium high heat.
2. Add potatoes and a pinch of salt and allow to cook about five minutes. Feel free to stir the potatoes a few times… you’re looking for them to get nice and brown.
3. Add in the onions and garlic and cook another two minutes or so. Stir in beans, broth, tomatoes, and a hit of salt and pepper. Allow everything to come to a boil.Once boiling, stir in cabbage and cook until the cabbage has wilted and is nice and tender…another 5 minutes or so.
4. Serve with Parmesan cheese and red pepper flakes…Enjoy!
Nutrition Information:
covered percent of daily need
