Serves: 8
Total Calories: 775

1 cup onion coarsely chopped
4 cloves garlic minced
2 tablespoons vegetable oil or margarine
5 cups hot water
2 (10 1/2-ounce) cans chicken broth double-strength
2 cups cabbage coarsely chopped (about 1/2 small head)
2 cups carrots sliced (4 medium)
2 cups celery sliced (2 to 3 ribs)
2 cups potatoes cubed, peeled (about 2 medium)
2 teaspoons basil dried basil leaves, crushed
1 teaspoon marjoram dried or oregano leaves, crushed
1 (15-ounce) can northern beans or chick peas, undrained
1 tablespoon parsley dried
Parmesan cheese Grated

In a 5- or 6-quart saucepot or Dutch oven over medium heat, saute onion and garlic in hot oil or melted margarine for 3 minutes or until limp.

Add water, chicken broth, cabbage, carrots, celery, potatoes, basil and marjoram or oregano stir. Bring to a boil reduce heat to low, cover and simmer for 30 minutes or until vegetables are almost tender. Stir in white beans or chick peas and parsley. Cover and cook 5 minutes longer or until heated through.

To serve, ladle into soup bowls. Pass Parmesan cheese.

Nutritional Facts:

Serves: 8
Total Calories: 775
Calories from Fat: 73

More Recipes from the Just Good Cookin' Cookbook:
"Frankly" Vegetable Soup
Bavarian Beef Stew
Chicken Soup With Mini Dumplings
Very Vegetable Soup