Light and Luscious
Italian Cabbage Soup

October 2007

(Family Features) Using our area’s produce, local manufacturer Seneca Foods provides this recipe for a hearty meal to warm up a fall evening. Stir up a savory Italian Cabbage Soup, guaranteed to be an instant chill-chasing favorite.

Pair a jar of their Sweet ‘n Sour Cabbage with colorful vegetables and energy-packed pasta for a soup that will make any busy cook stop and smell the wonderful aromas wafting from the stove. The sweet-sour cabbage adds a new flavor dimension to traditional ingredients – as well as color and texture.

This meal in a bowl can be made in three easy steps.

1. OPEN a jar of sweet & sour red cabbage; drain and set aside.

2. TOSS bell pepper, thyme and garlic into a large pot and sauté, then add tortellini, beans and zucchini.

3. STIR in drained cabbage and tomato; season and garnish!

Midweek meals take on a whole new meaning with this irresistible soup that only needs some crusty bread as an accompaniment. If you have leftovers, simply reheat a night or two later – you won’t be disappointed.

ITALIAN CABBAGE SOUP

Preparation and Cooking Time: 30 minutes. Makes 6 Servings

1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage
2 teaspoons olive oil
1 medium bell pepper, diced, about 1/2-inch
2 teaspoons chopped fresh thyme
2 cloves garlic, finely chopped
1 quart (4 cups) chicken or vegetable broth
2 cups water
1 cup dried cheese tortellini
1 can (about 15 ounces) great Northern (or other white) beans, drained and rinsed
1 medium zucchini, quartered lengthwise, then sliced 1/4 inch thick
1 small tomato, chopped
Salt and black pepper, to taste
Shredded Parmesan cheese (optional)

1. Drain cabbage well (reserving liquid). Set cabbage and liquid aside.

2. Heat oil in large (4-1/2 quart) pot. Cook bell pepper, thyme and garlic 3 to 5 minutes, until pepper begins to soften. Add broth, water, tortellini, and beans; bring to boil. Reduce heat and simmer, partially covered, 5 minutes, stirring occasionally.

3. Add zucchini and continue simmering, partially covered, until zucchini and tortellini are just tender, about 5 minutes. Stir in cabbage, 2 tablespoons reserved cabbage liquid and tomato; add salt and pepper. Sprinkle with Parmesan, if desired.

Nutrition information per serving (1/6 of recipe): 201 calories; 35g carbohydrate; 10g protein; 4g fat; 1104mg sodium; 7mg cholesterol; 5g dietary fiber; 4mg iron; 0.2mg thiamin; 277IU Vitamin A; 32mg Vitamin C.