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Bean Cabbage Soup

I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    2 servings

Ingredients

  • 2 tablespoons chopped celery
  • 1 tablespoon chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/3 cup cubed zucchini
  • 1/3 cup cubed peeled potato
  • 1/3 cup sliced carrot
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1/2 cup cannellini beans, rinsed and drained
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • Dash pepper
  • 1/2 cup coarsely chopped cabbage
  • 1/4 cup cooked rice
  • 1 tablespoon grated Parmesan cheese

Directions

  • In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage.
  • Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.
1 cup: 165 calories, 3g fat (1g saturated fat), 6mg cholesterol, 530mg sodium, 26g carbohydrate (4g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
Nutrition Facts
1 cup: 165 calories, 3g fat (1g saturated fat), 6mg cholesterol, 530mg sodium, 26g carbohydrate (4g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

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