Cabbage and Butter Bean Soup
Course: DIET, LUNCH, soup + stew + chili
Cuisine: gluten free, Italian, nut free
Servings: 4 servings
Calories: 280kcal
- 2 teaspoons of extra virgin olive oil
- 1/2 lb of small red potatoes cut into small chunks
- 4 cloves of garlic
- 1/2 large yellow onion cut into 1/2 moons
- 4 cups of chicken stock
- 1 15- ounce can of diced tomatoes
- 1 15 oz can of butter beans
- 1/2 a medium cabbage cored and thinly sliced
- Garnish with red pepper flakes and parmesan cheese.
Heat olive oil in a large pot over medium high heat. Add potatoes and a pinch of salt and allow to cook about five minutes. Feel free to stir the potatoes a few times youre looking for them to get nice and brown.
Add in the onions and garlic and cook another two minutes or so. Stir in beans, broth, tomatoes, and a hit of salt and pepper. Allow everything to come to a boil.
Once boiling, stir in cabbage and cook until the cabbage has wilted and is nice and tenderanother 5 minutes or so.
Serve with Parmesan cheese and red pepper flakesEnjoy!
Serving: 1.5cups | Calories: 280kcal | Carbohydrates: 48g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 877mg | Potassium: 1214mg | Fiber: 11g | Sugar: 11g | Vitamin A: 257IU | Vitamin C: 59mg | Calcium: 133mg | Iron: 5mg