Nutrition Information (per serving)
calories
75
protein
3 g
sodium
362 mg
carbohydrates
15 g
fat
1 g
fiber
3 g
cholesterol
0 mg
Servings
8 (¾ cup ea.)
Ingredients
1½ tsp extra-virgin olive oil
1 tsp minced garlic
⅓ cup diced onion
⅓ cup diced carrots
⅓ cup diced celery
¼ cup diced red or yellow bell pepper
½ tsp finely chopped fresh oregano
¾ tsp finely chopped fresh basil
¼ tsp freshly ground black pepper
½ tsp sea salt
1½ cups peeled and diced tomatoes
½ cup shredded cabbage
3 cups vegetable stock
¼ cup drained and rinsed red kidney beans
¼ cup drained and rinsed garbanzo beans
2 tsp chopped chives
Instructions
- In a large saucepan, heat olive oil with garlic and onions and sauté over medium heat until onions are translucent.
- Add carrots, celery, peppers, herbs and spices and continue to sauté for 5 minutes.
- Add tomatoes, cabbage and stock and bring to a boil. Stir in the cooked beans and continue to simmer over low heat for 15 minutes, or until vegetables are soft.
