Italian Cabbage Soup

Italian Cabbage Soup

 


Ingredients
1 (16.0 oz.) jar of Red Cabbage
2 tsp. olive oil
1 medium bell pepper, diced
2 tsp. fresh thyme, chopped
2 garlic cloves, finely chopped
4 cups chicken broth
2 cups water
1 cup dried cheese tortellini
1 (15 oz.) can Great Northern Beans, drained and rinsed
1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
1 small tomato, chopped
Salt and black pepper, to taste
Shredded Parmesan cheese (optional)
Drain cabbage well (reserving 2 tbsp. liquid); set cabbage and liquid aside. Heat oil in large 4-1/2 quart pot. Cook bell pepper, thyme, and garlic 3 to 5 minutes or until pepper begins to soften. Add broth, water, tortellini, and beans; bring to boil. Reduce heat and simmer partially covered for 5 minutes, stirring occasionally. Add zucchini and continue simmering, partially covered, until zucchini and tortellini are just tender, about 5 minutes. Stir in cabbage, liquid, and tomato; add salt and pepper. Sprinkle with Parmesan, if desired.
Makes 6 servings