• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 1 tbsp. olive oil
  • 3 cups thinly sliced cabbage (savoy or green)
  • 1 large carrot, sliced
  • 1 tbsp. chopped garlic
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 can (14 1/2 oz. each) chicken broth
  • 1 can (14 1/2 or 16 oz.) whole tomatoes in juice
  • 1 cup water
  • 2 cans (16 or 19 oz. each) cannellini beans, drained and rinsed


  • 1. Heat oil in large saucepot. Add cabbage, carrot, garlic, salt and pepper; cover and cook 2 minutes, until cabbage starts to wilt. Increase heat to high; add broth, tomatoes and their juice and water. Cover; bring to a boil and cook 7 to 9 minutes, until vegetables are tender.
  • 2. Meanwhile, remove 1 1/4 cups beans to a plate; puree remaining beans in food processor or blender.
  • 3. Add reserved beans and bean puree to saucepot and cook 2 minutes until soup is hot.
  • Makes 4 servings.
  • Marlene


Would you believe when I need cabbage for another meal I save some for soup? To make this vegetarian you can switch the chicken broth with vegetable broth.

Categories: Beans  Soup  Stew  Vegetable 

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