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Categories:
celery onion olive oil garlic zucchini potato carrot beef broth cannellini beans fresh basil pepper cabbage rice Parmesan cheese
Viewed: 65 - Published at: 5 years agoIngredients
- 2 tablespoons chopped celery
- 1 tablespoon chopped onion
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1/3 cup cubed zucchini
- 1/3 cup cubed peeled potato
- 1/3 cup sliced carrot
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1/2 cup cannellini beans, rinsed and drained
- 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- Dash pepper
- 1/2 cup coarsely chopped cabbage
- 1/4 cup cooked rice
- 1 tablespoon grated Parmesan cheese
Method
- In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage.
- Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.
