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.
Servings 4
- Amount Per Serving
- Calories 332
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 4.8g24%
- Cholesterol 0mg
- Sodium 1880mg79%
- Total Carbohydrate 48.3g17%
- Dietary Fiber 11.4g46%
- Sugars 8.1g
- Protein 12.4g25%
- Calcium 16%
- Iron 39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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