Ingredients
- 1 tsp virgin olive oil shopping list
- 1/4 cup water shopping list
- 1 large onion shopping list
- 4 cloves garlic minced shopping list
- 2 leeks chopped shopping list
- 1 carrot chopped shopping list
- 2 celery stalks chopped shopping list
- 1 bay leaf shopping list
- 1 TBS dried basil shopping list
- 1 tsp dried oregano shopping list
- 1/2 tsp dried rosemary shopping list
- 1/4 tsp ground black pepper shopping list
- 3/4 pound fresh mushrooms sliced shopping list
- 1/2 cup dry red wine or vegetable stock shopping list
- 1/2 small head of red cabbage shredded shopping list
- 2 1/2 cups (20 oz) canned tomatoes chopped shopping list
- 2 cups cooked white beans shopping list
- 6 cups water 1 cup trimmed green beans (fresh or frozen) shopping list
- salt to taste shopping list
- Parmasan cheese (optional) shopping list
How to make it
- Heat the oil and waer in a large soup pot and saute the onion until clear.
- add garlic, leeks, carrots and celery and saute until soft about 10 minutes.
- Add the herbs and pepper and cook, stirring briefly
- add the mushrooms
- when the mushrooms are soft and have released most of their liquid about 10 minutes, add the wineor stock and boil the liquid until the liquid is reduced by half about 45 minutes.
- Shred the cabbage and add to the soup along with the tomatoes and white beans
- add the water and simmer until the veggies are tender
- add the green beans and cook just until they turn bright green
- add salt
- serve with parmasean cheese (about 1 tsp per bowl)
The Rating
Reviewed by 8 people-
Yep,yep, yep.
jenniferbyrdez
in kenner loved it
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Mmmmm-there's nothing like a classic! This looks marvelous.. Thank you!
blondie80
in -Lake Villa loved it
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Fantastic!
bluewaterandsand
in GAFFNEY loved it
The Groups
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Reviews & Comments 8
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