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 Cuisines > American cuisine > Search results

White bean soup

Ingredients:
1 cup sliced carrots
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon butter
2 cans (15 ounces each) white kidney beans, rinsed and drained
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
1 can (4 ounces) chopped mild green chilies
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
2 cups cut up cabbage (3/4-inch pieces)
1/4 cup crumbled Feta cheese
plum tomato halves, if desired
chopped fresh parsley, if desired

Directions:
Saute carrots, onion and garlic in butter in large saucepan over medium heat 5 minutes or until onion is tender, stirring occasionally. Add beans, chicken broth, chilies and seasonings. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add cabbage; cover and cook about 5 minutes or until cabbage is crisp-tender. To serve, ladle into individual serving bowls. Top with cheese. Garnish with tomatoes and parsley.
 
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