Serves 6
Ingredients:
2 tablespoon olive oil
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
1 can(14.5 oz) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 lb), cored and thinly sliced
1 can (15 oz) cannellini beans, rinsed and drained
1/2 lb green beans, trimmed and cut into 1-inch lengths
1 garlic clove, minced
3 tablespoons tomato paste
1/4 cup thinly sliced fresh basil, plus more for garnish
grated parmesan cheese (for serving)
Directions:
1. In a large pot, heat oil over medium heat. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
2. Add tomotoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans and tomato paste.
3. Reduce heat to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic and basil.
Serve sprinkled with parmesan and basil.
What I love most about this recipe is it's wholesome goodness. The calorie content is only around 150 calories a serving and it's really filling and full of flavor! I like to serve it with a nice crusty sourdough bread. Yum!
Nutrition Facts
6 Servings
Amount Per Serving
Calories 145.2
Total Fat 0.8 g
Saturated Fat 0.1 g
Recipe curtesy of Martha Stewart Living(with slight variations by me)
