Cabbage and Cannellini Bean Soup
Prep: 15 minutes Cook: 45 minutes
This recipe is similar to the Kale and White Bean Stew, but with the addition of fire roasted tomatoes, pasta and cabbage, it has a very different flavor.
- 1 small onion, chopped
- 4-6 cloves garlic, minced
- 8 cups vegetable broth
- 3 cans cannellini beans, rinsed and drained
- 16 ounce can fire roasted tomatoes
- 4 cups cabbage, chopped
- 1 cup uncooked elbow macaroni
- squeeze of lemon
- salt and pepper to taste
Saute onion and garlic in 1 tablespoon broth for 5 minutes, add remaining stock and cannellini beans, fire roasted tomatoes and cabbage and simmer for 30 minutes. Add pasta and cook for 10 minutes more. Salt and pepper to taste. Squeeze lemon over the top just before serving.