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Cabbage Soup

 
One serving costs about $3.05 One serving costs about $3.05

$3.05 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,healthy soup
spoonacular Score:94%

Spoonacular Score: 94%

 

Cabbage Soup might be just the main course you are searching for. For $3.27 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. One serving contains 1017 calories, 46g of protein, and 26g of fat. Head to the store and pick up dashes of pepper flakes, olive oil, dashes of oregano, and a few other things to make it today. 3 people were impressed by this recipe. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is spectacular. Try Cabbage Pappu - South Indian Style Cabbage Dal - Cabbage s, Cabbage Soup, and Red Cabbage Soup for similar recipes.

Ingredients

Servings:
2
2  bay leaves
bay leaves
1 medium
1 medium cabbage
cabbage
29 oz
29 oz canned cannellini beans
canned cannellini beans
1
1  diced canned tomatoes
diced canned tomatoes
4 stalks
4 stalks celery
celery
5 cups
5 cups chicken broth
chicken broth
0.44 cloves
0.44 cloves garlic
garlic
1 Dashes
1 Dashes black fresh ground pepper
black fresh ground pepper
1 Box
1 Box macaroni
macaroni
some
some olive oil
olive oil
1 Dashes
1 Dashes oregano
oregano
1 handful
1 handful fresh italian parsley
fresh italian parsley
0.5
0.5  red onion
red onion
1 Dashes
1 Dashes red pepper flakes
red pepper flakes
some
some romano cheese
romano cheese
2
2  scallions
scallions
1 Dashes
1 Dashes sea-salt
sea-salt
2  bay leaves
2
bay leaves
1 medium cabbage
1 medium
cabbage
29 oz canned cannellini beans
29 oz
canned cannellini beans
1  diced canned tomatoes
1
diced canned tomatoes
4 stalks celery
4 stalks
celery
5 cups chicken broth
5 cups
chicken broth
0.44 cloves garlic
0.44 cloves
garlic
1 Dashes black fresh ground pepper
1 Dashes
black fresh ground pepper
1 Box macaroni
1 Box
macaroni
some olive oil
some
olive oil
1 Dashes oregano
1 Dashes
oregano
1 handful fresh italian parsley
1 handful
fresh italian parsley
0.5  red onion
0.5
red onion
1 Dashes red pepper flakes
1 Dashes
red pepper flakes
some romano cheese
some
romano cheese
2  scallions
2
scallions
1 Dashes sea-salt
1 Dashes
sea-salt

Equipment

bowl
bowl
pot
pot
bowl
bowl
pot
pot


Instructions

  1. In a large soup pot drizzle olive oil and heat. Add the cabbage, scallions, garlic, parsley and onion and saut until the cabbage becomes slightly wilted. Add the tomatoes, bay leaves, beans and the seasonings and stir.
  2. Add the chicken broth and simmer on low for about 20 minutes.
  3. Prepare the macaroni as directed.
  4. Spoon the macaroni in a bowl and add the soup. Grate Romano cheese on top and enjoy.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.05
Ingredient
2 bay leaves
1 medium cabbage
29 ounces canned cannellini beans
4 stalks celery
5 cups chicken broth
4 cloves garlic
1 Dashe black fresh ground pepper
1 Box macaroni
some olive oil
1 Dashe oregano
1 handful fresh italian parsley
½ red onion
1 Dashe red pepper flakes
some romano cheese
2 scallions
Price
$0.04
$1.39
$1.47
$0.60
$3.78
$0.27
$0.03
$0.96
$0.67
$0.05
$0.16
$0.18
$0.05
$2.40
$0.16
$12.21

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
983 Calories
44g Protein
25g Total Fat
147g Carbs
98% Health Score
Limit These
Calories
983
49%

Fat
25g
39%

  Saturated Fat
7g
48%

Carbohydrates
147g
49%

  Sugar
12g
14%

Cholesterol
31mg
10%

Sodium
1629mg
71%

Get Enough Of These
Protein
44g
88%

Vitamin K
230µg
220%

Manganese
2mg
138%

Vitamin C
109mg
133%

Selenium
80µg
115%

Fiber
20g
82%

Phosphorus
747mg
75%

Folate
276µg
69%

Calcium
638mg
64%

Potassium
2001mg
57%

Iron
10mg
56%

Magnesium
216mg
54%

Copper
0.98mg
49%

Vitamin B6
0.73mg
37%

Zinc
5mg
36%

Vitamin B1
0.48mg
32%

Vitamin E
4mg
30%

Vitamin B2
0.41mg
24%

Vitamin B3
4mg
22%

Vitamin B5
1mg
17%

Vitamin A
760IU
15%

Vitamin B12
0.45µg
8%

covered percent of daily need

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