A full-bodied satisfying soup
- 2 TB olive oil
- 1 onion diced
- 1 carrot diced
- 1 cup chopped celery
- 4 cloves garlic minced
- 6 cups vegetable broth
- 1 28 oz can plum tomatoes, crushed fine
- 1 can cannellini beans drained
- 1 can garbanzo beans drained
- 2 cups chopped cabbage
- ½ tsp red pepper flakes to taste
- 1 tsp Italian seasoning
- 2 tsp salt
- 1 bunch Swiss chard chopped (or 2-3 cups fresh spinach)
- salt and ground black pepper
- ⅔ cup ditalini pasta optional
Heat 2 TB Olive oil in a large stock pot over medium to high heat. Add carrot, onion and celery; cook and stir until onion starts to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
Pour broth and plum tomatoes into the pot. Bring to a simmer.
Stir beans, cabbage, red pepper flakes, Italian seasoning, and 2 tsp salt into the broth mixture. Bring to a simmer and cook for 30 minutes.
Stir in Swiss chard (or other greens) and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
Stir in pasta (if using) and increase heat to medium-high. Simmer until pasta is tender, about 15 minutes.
Calories: 297kcal | Carbohydrates: 51g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 2265mg | Potassium: 712mg | Fiber: 11g | Sugar: 11g | Vitamin A: 3180IU | Vitamin C: 26mg | Calcium: 148mg | Iron: 5mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.