| | Directions | | This hearty Italian-style soup is perfect on a chilly winter's evening. Serves 6-8 Heat the oil in a soup pot. Add the onion, celery, carrots and garlic. Cook until soft. Add the herbs, cabbage, tomatoes, water and broth. Slowly bring to a boil. Reduce the heat and simmer for 45 minutes. Add the beans and simmer for 10 minutes longer. Check the seasonings. |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 onion, diced (medium) |
| - | | 2 stalks Celery, diced |
| - | | 2 carrots, peeled and diced |
| - | | 1 teaspoon garlic, minced |
| - | | 1 tablespoon basil |
| - | | 1/4 teaspoon Rosemary |
| - | | 2 cups Cabbage, chopped |
| - | | 2 cups Tomatoes, diced |
| - | | 4 cups water |
| - | | 4 cups chicken broth |
| - | | 1 1/2 cups Pinto beans, cooked, canned |
| - | | Salt and pepper to taste |
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