An Italian cabbage and bean soup from Vegan Planet
1.Heat the olive oil in large pot over medium heat. Add the onion, carrot, and garlic. Cover and cook until softened, about 5 minutes. Add the cabbage, potatoes, diluted tomato paste, stock, bay leaves, and salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 45 minutes. Add the beans and cook for 20 minutes. Remove the bay leaves, then taste and adjust the seasonings.
3.To serve, place a slice of toasted bread in the bottom of each bowl and ladle the soup over the bread. Serve hot.
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Serving Size: 1 Serving (2017g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 190 | ||
Calories from Fat: 19 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7152.9mg | 247 % | |
Potassium 630.4mg | 17 % | |
Total Carbohydrate 42.7g | 13 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 36.2g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database 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: 190
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