Italian Cabbage Soup

Italian Cabbage Soup

PREP AND COOKING TIME: 30 MINUTES

PREP AND COOKING TIME: 30 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage
  • 2 teaspoons olive oil
  • 1 medium bell pepper, diced, about 1/2-inch
  • 2 teaspoons chopped fresh thyme
  • 2 cloves garlic, finely chopped
  • 1 quart (4 cups) chicken or vegetable broth
  • 2  cups water
  • 1 cup dried cheese tortellini
  • 1 can (about 15 ounces) great Northern (or other white) beans, drained and rinsed
  • 1 medium zucchini, quartered lengthwise, then sliced 1/4 inch thick
  • 1 small tomato, chopped
  • Salt and black pepper, to taste
  • Shredded Parmesan cheese (optional)

DIRECTIONS

Makes 6 servings (about 1-1/2 cups each).

  1. Drain cabbage well (reserving liquid).  Set cabbage and liquid aside. 
  2. Heat oil in large (4-1/2 quart) pot.  Cook bell pepper, thyme and garlic 3 to 5 minutes, until pepper begins to soften.  Add broth, water, tortellini, and beans; bring to boil.  Reduce heat and simmer, partially covered, 5 minutes, stirring occasionally. 
  3. Add zucchini and continue simmering, partially covered, until zucchini and tortellini are just tender, about 5 minutes.  Stir in cabbage, 2 tablespoons reserved cabbage liquid and tomato; add salt and pepper.  Sprinkle with Parmesan, if desired.


NUTRTION INFORMATION

Per serving (1/6 of recipe):  190 calories; 35 g carbohydrate; 9 g protein;  3 g fat; 1104 mg sodium;  10 mg cholesterol; 5 g dietary fiber; 2 mg iron;  0.2 mg thiamin; 317I U Vitamin A;  31 mg Vitamin C.