If you don't have homemade broth for this soup, use a tetra or canned broth.

Recipe Tags:

Preparation Time:

Cooking Time:

Servings: 4

Share this recipe:

Ingredients

  • 4 tsp (20 mL) olive oil
  • 1 Ontario Organic Onion, chopped
  • 2 cups (500 mL) chopped Ontario Organic Cabbage
  • 2 1/2 cups (625 mL) chicken broth
  • 1 cup (250 mL) undrained Ontario Organic Canned Tomatoes
  • Pinch hot pepper flakes
  • 1/3 cup (75 mL) orzo (rice-shaped pasta)
  • 2 cups (500 mL) *cooked Ontario Organic coloured or white beans (see below)
  • Salt and pepper
  • Chopped fresh parsley
  • Freshly grated Parmesan cheese

Instructions

In medium saucepan, heat oil over medium heat; cook onion for 3 minutes.  Add cabbage and cook, stirring, until tender, about 2 minutes.  Stir in chicken broth, tomatoes, 1 cup (250 mL) water and hot pepper flakes; bring to boil.  Add pasta and beans, bring back to simmer and cook, uncovered, for 6 to 8 minutes, stirring occasionally.

*Soaking and Cooking Dry Beans: Soak dry beans before cooking. For each cup dry beans, use 3 cups (750 mL) water.

Quick Soak: Bring water and beans to a boil. Cover and boil for 2 minutes. Remove from heat and let stand 1 hour. Drain.

Overnight: Let beans and water stand overnight. Drain. Let stand 1 hour. Drain.

Cooking:  Use 3 cups (750 mL) water for every cup of soaked beans. In a large saucepan, combine soaked beans and water. Cover and bring to a full boil. Reduce heat and simmer until fork tender, about 45 to 60 minutes.

Nutritional information

1 Serving:

  • Protein: 12 grams
  • Fat: 5 grams
  • Carobohydrates: 37 grams
  • Calories: 234
  • Fibre: 8 grams