Set the bread slices on the kitchen counter to dry out while you make the soup.
In a large pot, heat the oil over medium heat. Add the onion, cover, and cook until the onion is softened, about 5 minutes. Add the garlic and cabbage and cook, stirring, for 5 minutes.
Add the savoury, basil, tomatoes with their juice, beans, stock, and salt and pepper to taste. (The amount of salt needed depends on the saltiness of your stock.) Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are tender, about 45 minutes.
When ready to serve, place a slice of bread in the bottom of each bowl and ladle the soup on top. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1939g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 177 (37%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 45.8mg||14 %|
|Sodium 6668.6mg||230 %|
|Potassium 703mg||18 %|
|Total Carbohydrate 66.9g||20 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 56.7g|
|Protein 11.7g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 475
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