Servings: 10
Weight Watcher Smart Points: 7
Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
Ready In: 45 Minutes
Ingredients
- 1 Tablespoon butter or oil
- 1/2 small cabbage head cut into chunks
- 1 can chickpeas or butter beans drained
- 1 can red beans, such as kidney drained
- 1 can (14.5 oz) diced tomatoes with the liquid
- 4 carrots sliced
- 3 celery stalks chopped
- fresh parsley for garnishing
- 1 onion finely chopped
- Parmesan cheese rind, plus for garnishing
- 4 potatoes choppped
- salt, pepper
- 8 cups broth or water chicken or vegetable
Instructions
- Prep all the vegetables
- Melt a Tablespoon of butter or oil in a large pot
- Add the onions and cook for about 3 minutes, until they soften
- Add the carrots, celery and garlic
- Season with salt and pepper
- Cover and cook on medium low, stirring every once in a while, for about 5 minutes, until the vegetables have softened.Add the potatoes and cabbage
- Add a bit more salt
- Cover and continue to cook for another 5 minutes.Add the Parmesan rind
- Add the beans and diced tomatoes.Pour in the broth, bring the soup to a boil
- Cover, reduce the heat to low and cook for about 30 minutes, until the cabbage and potatoes are tender
- Season with salt and pepper
- Garnish with fresh parsley and parmesan cheese.
