White bean and savory cabbage soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried cannellini beans rinsed & picked over; Soak beans the night before. |
| 2 | tablespoons | Butter |
| 2 | mediums | Leeks; (white & green) rinsed-thinly sliced |
| ½ | small | Savory cabbage thinly sliced |
| 1 | Bay leaf | |
| 6 | cups | Vegetable stock or canned broth |
| ¼ | cup | Heavy cream |
| ¼ | cup | Chopped parsley |
| 1 | teaspoon | Chopped fresh tarragon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
Place beans in large bowl and add water to cover by 2 inches. Let stand overnight. Drain and rinse beans before using. In large soup pot, melt butter over medium-high heat. Add leeks and cook,stirring occasionally,until softened,about 2 minutes. Stir in cabbage and continue cooking until cabbage is wilted. This will be about 8 minutes. Add beans,bay leaf, and vegetable stock. Reduce heat to low and simmer until beans are tender, about 1 hour. Stir in cream, parsley,tarragon,salt and pepper,simmer to heat through,5 minutes longer, and serve. Serves 8.
Note: A very good soup for the Lent Season. It really is filling.
Posted to recipelu-digest by Alice Poe <afpoe@...> on Mar 13, 1998