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Bean-Cabbage Soup Recipe

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This recipe for Bean-Cabbage Soup, by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Pluke
Added: Tuesday, March 10, 2009


3 tablespoons olive oil
1 medium onion, chopped
3 leeks, chopped
2 carrots, chopped
3 ribs celery, chopped
2 cloves garlic, minced
2 cups vegetable broth
1/2 lb green beans (fresh or frozen)
3 cups Italian plum tomatoes, chopped
1 lb green cabbage, shredded
3 cups cooked cannellini beans
1 cup water
Salt and pepper

1 Loaf dry French bread, sliced
Olive oil
Parmesan cheese

In hot oil, cook onion, leeks, carrots, celery, and garlic. Add broth and simmer 15 minutes. Add green beans, tomatoes, and cabbage and heat. Add cannellini beans, water, salt and pepper. Cover and simmer until done. Place a slice of bread in individual bowls; Sprinkle with olive oil and Parmesan cheese and ladle soup over bread.




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