Ready in 45 minutes
This recipe for traditional Italian soup may have quite a few ingredients,
but it couldn't be easier to prepare. Plus, it's packed with wonderful
flavor and nutrition. --- Margaret Shauers, Great Bend, Kansas
"Amazingly filling and delicious! I added brown rice and a whole 32 ounce carton of veggie broth. I also reduced the water by 3 ounces and replaced 2 tablespoons of butter with garlic infused olive oil. "
In a Dutch oven or soup kettle, saute onion, celery and carrots in butter until vegetables are tender.
Add tomatoes, broth, water, cabbage, potato and seasonings; bring to a boil.
Reduce heat; cover and simmer for 1 hour. Stir in beans and rice; heat through.