ITALIAN-STYLE BEEF-AND-BEAN SOUP

By curly

Ingredients

• 2 pounds ground beef
• 2 medium onions, diced
• 1 small garlic clove, minced
• 1 small head red cabbage (about 1 1/2 pounds) coarsely sliced
• 1 28-oz can tomatoes
• 6 cups water
• 1 1/2 tsps salt
• 1/2 tsp oregano leaves
• 1/4 tsp crushed red pepper
• 1 chicken-flavor bouillon cube or envelope
• 1 15 to 20 ounce can white kidney beans (cannellini) drained
• 1 cup grated Parmesan or Romano cheese

Preparation

Step 1

In 5-quart Dutch oven cook ground beef, onions and garlic until juices evaporate and beef is well browned, stirring frequently. With slotted spoon, remove beef mixture to bowl.

To drippings, add cabbage and cook over medium heat, stirring frequently, until cabbage is tender, adding 1 tablespoon salad oil, if necessary.

Return beef mixture to Dutch oven; add tomatoes with their liquid and next 5 ingredients; over high heat, heat to boiling.

Reduce heat to low; cover and simmer 30 minutes. Stir in beans and ½ cup grated cheese; heat through. To serve sprinkle remaining cheese on top of soup.