{"id":6234,"date":"2019-08-01T09:07:53","date_gmt":"2019-08-01T13:07:53","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=6234"},"modified":"2023-07-17T10:33:35","modified_gmt":"2023-07-17T14:33:35","slug":"cabbage-and-carrot-soup","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/cabbage-and-carrot-soup\/","title":{"rendered":"Cabbage and Carrot Soup"},"content":{"rendered":"
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Cabbage and Carrot Soup\/ Sopa de Repollo y Zanahoria\/ Sopa de Repolho e Cenoura<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
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English<\/h1><\/p>\n

Servings per recipe: 12
\nServing size: 1 cup
\nPrep time: 10 minutes
\nCook time: 35 minutes
\nCost: $6.82 per recipe\/ $0.57 per serving<\/p>\n

Ingredients<\/h2>\n
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  • 2 tablespoons olive oil<\/li>\n
  • 1 medium onion, chopped<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • \u00bd teaspoon black pepper<\/li>\n
  • 4 cups shredded cabbage (\u2153 medium head)<\/li>\n
  • 4 large carrots, sliced<\/li>\n
  • 1 (28 ounce) can crushed tomatoes<\/li>\n
  • 1 quart (4 cups) low sodium chicken or vegetable broth<\/li>\n
  • 1 (15 ounce) can cannellini beans, drained & rinsed<\/li>\n<\/ul>\n

    Directions<\/h2>\n
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    1. Heat the olive oil in a soup pot on medium heat. Add the onion, salt and pepper. Cook for 5 minutes.<\/li>\n
    2. Add the cabbage and carrots. Cook for another 10 minutes.<\/li>\n
    3. Add the canned tomatoes and broth. Cover the pot, and bring to a boil. Reduce heat to medium-low, cover and cook for 15-20 minutes, or until vegetables are tender.<\/li>\n
    4. Add the beans, heat through, and serve.<\/li>\n<\/ol>\n

      Video<\/h2>\n