Ingredients:
3 tablespoons olive oil
1/2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 (14 1/2 ounce) cans chicken broth
3 garlic cloves, minced
1/2 teaspoon dried oregano, crushed
1/8 teaspoon white pepper
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans, drained
2 cups cabbage, coarsely chopped
2 tablespoons lemon juice
1/4 cup feta cheese, crumbled
2 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped
Directions:
In a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes.
Add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes.
Add beans and cabbage, and simmer 5 minutes.
Add lemon juice and simmer 5 minutes.
Ladle into individual soup bowls and top with cheese, tomato and parsley.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.