Soup & Salads RECIPE

Italian Cabbage Soup

Ingredients

• 1 (16.0 oz.) jar of Red Cabbage
• 2 tsp. olive oil
• 1 medium bell pepper, diced
• 2 tsp. fresh thyme, chopped
• 2 garlic cloves, finely chopped
• 4 cups chicken broth
• 2 cups water
• 1 cup dried cheese tortellini
• 1 (15 oz.) can Great Northern Beans, drained and rinsed
• 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
• 1 small tomato, chopped
• Salt and black pepper, to taste
• Shredded Parmesan cheese (optional)

Drain cabbage well (reserving 2 tbsp. liquid); set cabbage and liquid aside. Heat oil in large 4-1/2 quart pot. Cook bell pepper, thyme, and garlic 3 to 5 minutes or until pepper begins to soften. Add broth, water, tortellini, and beans; bring to boil. Reduce heat and simmer partially covered for 5 minutes, stirring occasionally. Add zucchini and continue simmering, partially covered, until zucchini and tortellini are just tender, about 5 minutes. Stir in cabbage, liquid, and tomato; add salt and pepper. Sprinkle with Parmesan, if desired.

Makes 6 servings