This is a great veggie version of a popular soup. This is a small batch. You can double the portions if you have a full family.
Ingredients:
1 TBS olive oil
1/2 red onion, diced
1 stalk celery, chopped
2 cloves garlic, minced
1 large carrot, diced
2 slices Yves Veggie "Ham" slices, diced (find this in freezer section at Down To Earth)
1 1/2 cups sliced cabbage
1 1/2 cups sliced (no stems) Swiss chard
1 small potato, cubed
3 cups veggie broth
1 tomato, diced
1/2 tsp rosemary
1/2 tsp thyme
1 bay leaf
1 can white Cannellini beans Instructions:
- Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and veggie ham and cook until soft.
- Add the cabbage, chard, potato, water, broth, tomatoes and spices. Bring the soup to a gentle simmer and cook for 15 to 20 minutes.
- Place about two thirds of the beans in a food processor and process until smooth. Add the puree and the remaining whole beans to the simmering soup. Simmer the soup for about 5 minutes.
- Remove bay leaf. Season with salt and pepper to taste.
Copyright 2003 by
TheHawaiiChannel.com
All rights reserved.
This material may not be published,
broadcast, rewritten or redistributed.
