Ingredients
Directions
Garlic, rosemary, leek and fennel - the flavours will make your guests wanting more.
In a large soup pot, heat the oil over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.
Add the garlic, rosemary and cook for another minute.
Add the cabbage and sauté another minute.
Add stock and bring to a boil.
Add the beans and cook on low for 10 – 15 minutes, until veggies are tender.
Stir in the parsley and season with salt and pepper.
A sprinkle of fresh grated Parmesan cheese gives this dish another tasty dimension.
4 servings
- Amount per serving
- Calories332
- % Daily Value *
- Total Fat 14.5g19%
- Saturated Fat 4.8g24%
- Cholesterol 0mg
- Sodium 1880mg82%
- Total Carbohydrate 48.3g18%
- Dietary Fiber 11.4g41%
- Total Sugars 8.1g
- Protein 12.4g
- Calcium 16mg2%
- Iron 39mg217%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Garlic, rosemary, leek and fennel - the flavours will make your guests wanting more.
In a large soup pot, heat the oil over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.
Add the garlic, rosemary and cook for another minute.
Add the cabbage and sauté another minute.
Add stock and bring to a boil.
Add the beans and cook on low for 10 – 15 minutes, until veggies are tender.
Stir in the parsley and season with salt and pepper.
A sprinkle of fresh grated Parmesan cheese gives this dish another tasty dimension.
Done