Serves: 8
Total Calories: 784
In a 5- or 6-quart kettle or Dutch oven over medium heat, sauté onion and garlic in oil 3 minutes or until limp.
Stir in water, chicken broth, cabbage, carrots, celery, potatoes, basil, and oregano. Bring to a boil reduce heat to low, cover, and simmer 30 minutes or until vegetables are almost tender. Stir in beans and parsley. Cover and cook 5 minutes longer or until heated through.
Sprinkle Parmesan cheese over each serving.
This Winter Vegetable Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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