Best Cannellini And Cabbage Soup Recipes

CANNELLINI AND CABBAGE SOUP

Cannellini and Cabbage Soup image

I have been working on making healthier meals to keep my blood sugar in check. I have been buying canned beans to try and coming up with creative soups for my lunches.

Provided by An Dracon

Categories Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large yellow onion, finely diced
1/2 lb baby carrots, finely diced
3 tablespoons olive oil
1 (16 ounce) package jimmy dean 97% fat-free breakfast sausage, crumbled
1 tomatoes, 1 inch chunks
1/4 head savoy cabbage, julienne sliced
2 (15 1/2 ounce) cans cannellini beans
32 ounces chicken broth

Steps:

First: In a large soup pot or dutch kettle, saute the carrots and onions in the olive oil.
Second: When the onions have turned translucent and the carrots have softened, add the sausage.
Third: Once the sausage is cooked through, add the tomato, cabbage, beans, and broth.
Let the soup simmer for 30 minutes.
FYI- This soup is even better served the following day.
A French baguette, Brie cheese and Bosc pears round out the meal for a continental flair.
Or try, Cornbread, Cheddar Cheese and a Gala Apple for a hearty American meal.

CANNELLINI AND CABBAGE SOUP

Cannellini and Cabbage Soup image

Cold comfort soup. Well a soup that helps you feel comfort when you have a cold. Just one of many.

Provided by alberta smith

Categories Vegetables

Time 30m

Number Of Ingredients 11

Ingredients

1 Tbsp olive oil
3 c thinly sliced cabbage
2 carrots,sliced
6 clove minced
1 tsp dried thyme
1/4 tsp black pepper
2 can(s) 14 oz. each low soduim chicken broth
1 can(s) 14.5 oz. no-salt added diced tomatoes
1 c water
1/4 c tomatoe paste
2 can(s) 15 oz. each cannelline beans,rinsed drained

Steps:

1. 1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.
2. 2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
3. 3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.
4. Nutrition facts per serving: 164 calories, 11g protein, 30g carbohydrate, 4g fat (1g saturated), 9g fiber

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