Tuscan Bean And Cabbage Soup

Name: Tuscan Bean And Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 T. olive oil; 1/2 C. chopped onion; 1/2 C. chopped celery; 1/3 C. diced carrot; 1 clove garlic minced; 1 can cannellini beans; 2 C. chicken broth; 2 C. plum tomatoes; 2 C. chopped cabbage; 1/4 C. diced zucchini

Eats Now Editorial Team · 596 kcal · Soups & Stews

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Tuscan Bean And Cabbage Soup – a delicious recipe with olive oil, onion, celery, carrot, garlic, cannellini beans. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 T. olive oil
1/2 C. chopped onion
1/2 C. chopped celery
1/3 C. diced carrot
1 clove garlic minced
1 can cannellini beans
2 C. chicken broth
2 C. plum tomatoes
2 C. chopped cabbage
1/4 C. diced zucchini

1
In a large pot saute onion, garlic, celery and carrot with olive oil over low heat for 5 minutes. Add the beans, chicken broth, tomatoes, cabbage and zucchini. Cok until vegetables are tender, about 20-30 minutes. Serve over toasted Italian bread, sprinkle with parmesean cheese.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 T. olive oil, 1/2 C. chopped onion, 1/2 C. chopped celery, 1/3 C. diced carrot, and more.

Yes, Tuscan Bean And Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
596 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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