- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 162.9
- Total Fat: 3.7 g
- Cholesterol: 1.1 mg
- Sodium: 1,116.9 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 7.0 g
- Protein: 11.3 g
Minestrone of Beans and CabbageSubmitted by: EMAVERICK
IntroductionThis is a creamy soup that will leave you satisfied and is very easy to digest, though a drop of Beano might be advisable because of the cabbage, I give directions that degas beans for the most part. This is a creamy soup that will leave you satisfied and is very easy to digest, though a drop of Beano might be advisable because of the cabbage, I give directions that degas beans for the most part.
1 pound of Pinto Beans
1 small Head of Cabbage, chopped
1 medium Carrot, peeled and chopped
2 stalks of Celery, or the equivalent in celery tops and leaves (for more flavor), chopped
1 Onion whole
1/2, Onion chopped
1 clove Garlic, chopped
2 tablespoons of Parsley chopped
9 cups Chicken Broth (or beef, or turkey etc)
1 teaspoon Salt
1/2 teaspoon Black Pepper
In a large heavybottom pot, add two tablespoons of Olive oil and heat, but be careful not to smoke the oil. When hot braise the cabbage and cook until al-dente and put aside.
In the same pot, reusing the oil and liquid on the bottom, cook the chopped onion, garlic, carrot, celery, and parsley. One may also add fresh thyme, basil or other appropriate herbs. Reserve with cabbage.
Put drained beans in the pot and add the broth, salt, tomato sauce, and the remaining tablespoon of olive oil. Put whole peeled and trimmed onion in with beans. Cook beans until they are just done (process for 20 minutes in pressure cooker).
Puree the whole onion and half the beans in a blender or food processer and return to pot. Add all the cooked vegies and black pepper stir and cook for 10 minutes to blend flavors. Add water or broth if necessary to thin.
Makes 20 one cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user EMAVERICK.