Skip to main content

Italian Cabbage Soup

Italian Cabbage Soup

Prep time:
6 min.
Cook time:
15 min.
Total time:
21 min.
Yield:
6 Servings
Ingredients
1 (16 oz.) jar Sweet & Sour Red Cabbage, not drained
2 tsp. olive oil
1 medium bell pepper, diced about 1/2"
2 tsp. fresh thyme, chopped
2 cloves garlic, finely chopped
4 cups chicken broth
2 cups water
1 cup dried cheese tortellini
1 (15 oz.) can Great Northern Beans, drained and rinsed
1 medium zucchini, quartered lengthwise, then sliced 1/4" thick
1 small tomato, chopped
Salt and black pepper, to taste
Parmesan Cheese (optional)
Directions

Drain cabbage well (reserving liquid). Set cabbage and liquid aside. Heat oil in large (4-1/2 quart) pot. Cook bell pepper, thyme and garlic 3 to 5 minutes, until pepper begins to soften. Add broth, water, tortellini, and beans; bring to boil. Reduce heat and simmer, partially covered, 5 minutes, stirring occasionally. Add zucchini and continue simmering, partially covered, until zucchini and tortellini are just tender, about 5 minutes. Stir in cabbage, 2 tablespoons reserved cabbage liquid and tomato; add salt and pepper. Sprinkle with Parmesan, if desired.

More Healthy Meals

More Healthy Meals

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

Mediterranean Meat Loaf

Preheat oven to 350o In large mixing bowl, mix turkey, bread crumbs, onion, garlic, salt, pepper and eggs.

Mexican Salsa Veggie Burgers

To mix burgers, place onion and lime juice in food processor or blender; process until mixture is finely chopped. Add Organic Pinto Beans and chop for a few seconds (do not over process.) Transfer mixture to medium bowl; Mix in cumin, oregano, salt, and pepper. Add egg white and mix gently with fork until just blended.

Nutty Orange-Glazed Beets & Sweet Potatoes

Drain beets; reserve 2 tablespoons beet liquid. Cut beets into halves; set aside.

Picnic-wiches with Green Artichoke-Beet Relish

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts.

Stuffed Baked Potatoes

Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.