Cook Time:1 hrAdditional Time:45 minsTotal Time:1 hr 45 minsServings:10Yield:10 servings, 2 cups eachJump to Nutrition Facts
Cook Time:1 hrAdditional Time:45 minsTotal Time:1 hr 45 minsServings:10Yield:10 servings, 2 cups each
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:10
Servings:
10
Yield:10 servings, 2 cups each
Yield:
10 servings, 2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2cupschopped onions(2medium)2cupschopped celery(4medium stalks)1cupchopped green bell pepper(1medium)4clovesgarlic, minced3cupschopped cabbage3cupschopped cauliflower(about1/2medium)2cupschopped carrots(4medium)2cupsgreen beans, cut into 1-inch pieces, or frozen, thawed8cupslow-sodium vegetable broth or chicken broth2cupswater1(15 ounce) cantomato sauce1(14 ounce) candiced tomatoes1(15 ounce) cankidney or pinto beans, rinsed1bay leaf4cupschopped fresh spinach or1(10 ounce) packagefrozen chopped spinach, thawed½cupthinly sliced fresh basil10tablespoonsfreshly grated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
2cupschopped onions(2medium)
2cupschopped celery(4medium stalks)
1cupchopped green bell pepper(1medium)
4clovesgarlic, minced
3cupschopped cabbage
3cupschopped cauliflower(about1/2medium)
2cupschopped carrots(4medium)
2cupsgreen beans, cut into 1-inch pieces, or frozen, thawed
8cupslow-sodium vegetable broth or chicken broth
2cupswater
1(15 ounce) cantomato sauce
1(14 ounce) candiced tomatoes
1(15 ounce) cankidney or pinto beans, rinsed
1bay leaf
4cupschopped fresh spinach or1(10 ounce) packagefrozen chopped spinach, thawed
½cupthinly sliced fresh basil
10tablespoonsfreshly grated Parmesan cheese
DirectionsHeat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.TipsTo make ahead: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.TipsTo make ahead: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.
Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; cook, stirring occasionally, until slightly softened, about 10 minutes more.
Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.
Tips
To make ahead: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)162Calories5gFat24gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
