
A rustic Tuscan-style soup with cabbage, beans, vegetables, tomato, and bread to thicken the broth.
1 cupCannellini Beans
180 gCabbage
220 gTomatoes
90 gCarrot
70 gCelery
Cook onion, carrot, celery, and garlic in cooking oil until softened.
Add tomatoes, cabbage, cannellini beans, vegetable broth, rosemary, salt, and black pepper.
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90 gOnion
8 gGarlic
2 gRosemary
3 slicesBread
2.75 cupsVegetable broth
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Stir in torn bread and simmer until the soup thickens.