In Dutch oven, saute garlic, onion, celery and parsley in oil for 15 minutes. Add paste, bouillon, water, cabbage, carrots, salt, pepper, and kidney beans, simmer for 2 hours. Add remaining ingredients and cook another 20 minutes. Serve with Parmesan cheese. Recipe by: Bev Sagath Posted to MC-Recipe Digest V1 #988 by "LauraG"
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|Serving Size: 1 Serving (585g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 100 (23%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 2659mg||92 %|
|Potassium 3560.5mg||94 %|
|Total Carbohydrate 76.4g||22 %|
|Dietary Fiber 17.1g||69 %|
|Sugars, other 59.3g|
|Protein 19.4g||28 %|
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Calories per serving: 429
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