It's fall and time for soup!

This is from Fitness magazine/Oct.2009.
I love making soups in the fall. There is just something relaxing about cooking on a cold rainy day.
The thing about making soups is that you can improvise, which I have said before. If you don't have one ingredient either don't add or add something else. The only time you can't improvise too much is with baking. Different story.
Cannelli/Cabbage Soup
1T. EVOO, 3 c. thinly sliced cabbage, 2 carrots, sliced, 6 garlic cloves, 1t. dried thyme, 1/4 t. black pepper, 2 cans (14 oz ea. or low sodium chix or veg. broth), 1 can (14.5 oz of no salt added tomatoes), 1 c. of water, 1/4 c. tomato paste, 2 cans (15 oz ea.) cannelli beans, rinsed and drained.
1. In a large pot, heat EVOO over high heat, add cabbage, carrots, garlic, thyme and pepper, cook 2-3 minutes.
2. Stir in broth, undrained tomatoes, water and tomato paste, bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until veggies are tender, stirring occasionally.
3. Mash half the beans with a fork. Add, all the beans to the pot. Heat through and serve. Top with a bit of freshly grated parmesan cheese.
It is always nice to have a crusty, whole grain bread to go with a soup like this!


0 Responses to "It's fall and time for soup!"

Post a Comment