Cabbage and Bean Soup

Ingredients :

1 head of cabbage, chopped
1 onion, chopped
3 cloves garlic, minced
2 tsp olive oil
3 carrots, chopped
1 sprig fresh thyme
6 cups water 1 can canellini beans, rinsed and drained
2 potatoes, peeled and chopped
1 leek, (white parts) rinsed and chopped
2 tbsp tomato paste
salt and pepper to taste

Saute onion, celery, carrots, leek in olive oil. Add garlic and saute a few minutes. Add cabbage and saute 10 min.  Add tomato paste, Thyme and stir. Cover with the  water. Bring to a boil and cook on low simmer for 40 minutes, remove thyme, then add potatoes and beans and cook additional 20 minutes. Season with salt and pepper. Best served with toasted bread, or garlic bread. Can also add ham or bacon, for a smoky flavor. Or add a few handfuls of parmesean cheese.

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JUST A HEATHY AND GREAT SOUP

I just made this soup, mainly for my new vegetarian- so she would have a good lunch to eat while Im at work. Also, I used up whatever veggies and beans I had on hand. Its terrific, even for a meat-eater like myself.

ingredients- (feel free to add/sub whatever you have on hand)

All veggies are chopped into same size pieces.

2 stalks celery
2 large carrots
1/2 large white onion
1/2 red onion
3 cloves garlic, minced
1/2 tsp oregano
1/2 tsp hot pepper flakes
1/2 tsp turmeric
1 zuchini
1 can whole tomatoes with juice
1 1/2  cartons Rachel Ray vegetable stock
sea salt and fresh ground pepper to taste
1 Tbsp extra virgin olive oil
1 can chick peas, rinsed and drained
1 can red kidney beans, rinsed and drained
1/2 package frozn spinach
8 oz (half package) whole wheat orzo

Saute the garlic, onions, carrots, celery and zuchini in a preheated Dutch Oven with the olive oil. Add seasonings (not salt and pepper, yet). Add the beans, tomatoes and the frozen spinach. Bring to a boil and reduce to simmer. Simmer for 1 hour until carrots and celery are tender. Add 1 -2 tsp salt and 1 tsp pepper. Then add the orzo and cook additional 10-12 min until cooked. Adjust salt and pepper. I threw in some Buffalo Parmesean in small chuncks right before serving. Any shredded hard cheese would be good, or you can omit, but I think it gives it a buttery cheesy flavor that works.