Preparation time
20 minutes
Ready in
45 minutes
Makes
8 servings
Ingredients
- 2 tbsp (25 mL) olive oil
- 1 large Ontario Onion, chopped
- 3 cloves Ontario Garlic, minced
- 3 cups (750 mL) coarsely chopped Ontario Green Cabbage
- 2 cups (500 mL) each diced Ontario Carrots and peeled Ontario Potatoes
- 6 cups (1500 mL) sodium- reduced beef or chicken broth
- 1 can (28 oz/796 mL) diced tomatoes, undrained
- 1 tsp (5 mL) each dried thyme leaves and basil
- 1⁄4 tsp (1 mL) pepper
- 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
- 1⁄2 cup (125 mL) chopped Ontario Parsley
- 8 slices day-old Italian bread, cut in half
- 1⁄2 cup (125 mL) grated Parmesan cheese
Instructions
In large pot, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion and garlic, for 2 to 3 minutes, stirring occasionally. Add cabbage, carrots and potatoes; cook stirring occasionally, about 5 minutes to soften slightly. Add broth, tomatoes, thyme, basil and pepper; bring to boil. Cover, reduce heat and simmer for 30 minutes or until vegetables are tender. Stir in beans and parsley; heat until hot.
Drizzle remaining oil on bread; sprinkle with cheese. Broil until lightly browned. Ladle soup into bowls and serve topped with cheese toasts.
Tip: Use your family favourite bean.
Nutritional Information
1 Serving:
- Protein: 14 grams
- Fat: 8.5 grams
- Carbohydrates: 49 grams
- Calories: 329