- 6
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Ingredients
- 1 t. olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 2 medium zucchini, diced
- 1 garlic clove, minced
- 3 medium, potatoes (about 3/4 lb) peeled and diced
- 3 c. thinly sliced Savoy cabbage
- 1 (15 1/2 oz) can cannellini beans, rinsed and drained
- 1 (14 1/2 oz) can diced tomatoes, undrained
- 2 (14 1/2 oz) cans low-sodium chicken broth
- 3 c. water
- 1/2 t. dried rosemary
- 1/2 t. salt
- 1/2 t. pepper
- grated Parmesan cheese
Preparation
Step 1
Heat oil in large stockpot over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until softened. Add carrots and celery; cook, stirring occasionally, 3 minutes. Add remaining ingredients (except cheese). Cover and bring to a boil; reduce heat and simmer gently 1 to 2 hours. Serve with Parmesan cheese.
200 calories, 5 g. fat, 31g carb, 7g fiber, 900mg sodium