book: cabbage and potato soup

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Cabbage and Potato Soup

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 medium yellow onion -- minced

1 small head Savoy cabbage -- cored, shredded

2 garlic cloves -- minced

1 pound Yukon Gold potatoes

or other all-purpose potatoes, diced

14 1/2 ounces canned diced tomatoes -- with their juices

6 cups vegetable stock -- or water

1 teaspoon minced fresh savory leaves -- (1/2 tsp dried)

Salt and freshly ground black pepper

1 1/2 cups cooked cannellini beans

or 15 oz can (drained rinsed)

2 tablespoons chopped fresh parsley leaves -- for garnish

 

1. Heat the oil in a large saucepan over medium heat. Add the onion, cabbage,

and garlic, cover, and cook, stirring a few times, until softened, about 5

minutes. Stir in the potatoes, tomatoes, stock, savory, and salt and pepper, to

taste. Bring to a boil, then reduce the heat to low and simmer until the

vegetables are soft, about 40 minutes.

 

2. Add the beans and cook for another 10 minutes. Adjust the seasonings.

 

3. Ladle the soup into bowls and garnish with the parsley. Serves 6

 

Source:

" Vegetarian Meat and Potatoes Cookbook (Robertson 2002) "

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Per Serving (excluding unknown items): 330 Calories; 6g Fat (17.2% calories from

fat); 13g Protein; 57g Carbohydrate; 10g Dietary Fiber; 2mg Cholesterol; 1739mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

NOTES : This soup made frequent appearances at my house when I was growing up,

enjoyed as a main course with crusty Italian bread. It tasted so good, I never

realized my mom was making this economical soup to help pinch pennies for the

family budget. She used regular cabbage and white potatoes, but I prefer the

flavor of Savoy cabbage and Yukon Gold potatoes. Peel the potatoes or leave them

unpeeled, as you prefer.

 

Nutr. Assoc. : 0 0 4844 0 0 0 2470 0 3405 0 27198 0 3394

 

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