Tuscan White Bean and Cabbage Soup

This Italian-style soup uses Cannelli Beans (you also can use Great Northern beans) with onion, garlic, fennel, cabbage and sweet peppers in a tomato base with basil and oregano.  

Get ready for comfort-food to warm you on cold a winter night. If you like, pick up some artisan bread or rolls to go with tonight’s meal.
The recipe makes a big pot of soup. It’s a good meal to share with family or friends.

Grocery List: Tuscan White Bean and Cabbage Soup
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Tuscan White Bean and Cabbage Soup

Produce

garlic (if needed)

1 yellow onion

red or green leaf lettuce(if needed)

one half of a green cabbage

fresh parsley

cucumber (if needed)

red bell pepper

1 bulb fennel

1  carrot

cherry tomatoes (if needed)

Canned/Dried Foods

one 24 oz. box low sodium vegetable broth

one 29 oz. can chunky tomato sauce

two 15 oz. cans low-sodium Great Northern or Pinto beans

Tabasco sauce(if needed)

dry basil leaves(if needed)

dry oregano leaves (if needed)

bay leaf(if needed)

red wine to cook with(if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

shredded Parmesan cheese

Additional Items

a loaf of Artisan bread

Nutritional Value Tuscan White Bean and Cabbage Soup

Nutritional Analysis

Tuscan White Bean and Cabbage Soup

Per Serving

Calories: 570

Protein: 22 g

Carbohydrates: 71 g

Total Fat: 22 g

(Saturated Fat: 3 g

Dietary Fiber: 16 g

Cholesterol: 5 mg

Sodium: 810 mg

% calories from fat: 35.3 %

Serving Size:

2 C. soup and 2 Slices baguette, with side salad

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