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Cabbage and White Bean Soup

by Jac's Veghead (follow)
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Cabbage and White Bean Soup is warming, nourishing and the perfect winter dish. This soup is a great base and can easily have potatoes, pasta, pumpkin or rice added to it for a heartier soup. I am obsessed with white beans at the moment, so they are my protein packed filler of choice.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 6-8 generous servings

1/4 cabbage
2 tsb stock
2 garlic cloves
1 chilli
1 onion
2 carrots
800 grams tomatoes
2 red capsicums
2 cups white beans
Lots of fresh and dried herbs - pepper, rosemary, parsley, chives etc.
10 cups of water

Crusty bread to serve.

Slice the onion, chilli and garlic and add to a large pot with the stock and fresh herbs. Cook them over a high heat in a small amount of water or oil.

Once fragrant add in the mountain of chopped vegetables and hot water.

Reduce to a simmer, once the vegetables start to soften, pour in the tomatoes and beans and continue to simmer.

Continue to cook for another 5 minutes then serve with hot crusty bread.

NOTES: This soup keeps well in the fridge for up to a week.
I avoid oil and used minimum salt, instead I up the herbs, but add as desired.

#White beans
I like this Recipe - 7
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