It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Tuscan Bean And Cabbage Soup
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- #87280
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 celery stalks, diced
3 cloves garlic, finely chopped
1 1/2 pound green cabbage, chopped
6 cups chicken stock or canned low salt broth
1 can (28 ounce size) Italian plum tomatoes, drained and chopped
2 cups canned cannellini beans, drained
1 smoked ham bone or smoked ham hock
1/4 cup chopped fresh basil
OR
1 tablespoon prepared pesto sauce
salt and pepper
Parmesan Croutons
16 slices (1/4" thick) French bread baguette
1 cup freshly grated Parmesan cheese
1 teaspoon dried oregano, crumbled
olive oil
directions
Melt butter with oil in large pot over medium heat. Add onion, celery and garlic. Cook 5 minutes. Stir frequently. Add cabbage and cook 5 minutes. Stir occasionally.
Add stock, tomatoes, beans, ham bone, basil or pesto, salt and pepper and bring to boil. Reduce heat and simmer 45 minutes. Stir occasionally. Taste and adjust seasonings.
Can be made 1 day ahead. Cool, cover and refrigerate. Discard bone first, though. Bring soup to simmer before continuing.
Ladle soup into bowl. Top each serving with croutons. Serve, passing remaining croutons separately.
For Parmesan Croutons: Preheat oven to 375 degrees F. Arrange bread slices on baking sheet. Sprinkle cheese and oregano over. Drizzle with olive oil.
Bake until bread is crisp and cheese melts, about 5 minutes.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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