Italian Cabbage Soup
After doing yardwork on a windy day, we love to come in for a light but hearty soup like this one. It's brimming with cabbage, veggies and white beans. Pass the oven-warmed bread! —Jennifer Stowell, Deep River, Iowa
Ingredients
- 4 cups chicken stock
- 1 can (6 ounces) tomato paste
- 1 small head cabbage (about 1-1/2 pounds), shredded
- 4 celery ribs, chopped
- 2 large carrots, chopped
- 1 small onion, chopped
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 2 garlic cloves, minced
- 2 fresh thyme sprigs
- 1 bay leaf
- 1/2 teaspoon salt
- Shredded Parmesan cheese, optional
