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Source: Midwest Living

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Recipe Summary

prep:
30 mins
cook:
2 hrs 16 mins
total:
2 hrs 46 mins
Servings:
12
Yield:
18 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 7- to 8-quart Dutch oven, heat oil and butter over medium heat. Add onion and cook, uncovered, about 10 minutes or until onions are tender and golden, stirring occasionally. Add cabbage, potatoes, carrots, zucchini, green beans, navy beans, celery, basil and oregano. Cook, uncovered, for 6 minutes, stirring occasionally.

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  • Meanwhile, remove rind from Parmesan cheese. Wrap the cheese rind in a double layer of 100 percent cotton cheesecloth. Finely shred the Parmesan cheese; cover and chill until serving time.

  • Stir broth, undrained tomatoes and rice into the mixture in the Dutch oven. Bring to boiling; reduce heat to low. Add wrapped cheese rind. Simmer, covered, for 2 hours, stirring occasionally.

  • To serve, remove and discard cheese rind. Ladle soup into bowls and sprinkle with Parmesan cheese. If you like, serve with sourdough bread. Makes 18 cups, 12 (1-1/2-cup) servings.

Nutrition Facts

231 calories; fat 10g; cholesterol 13mg; saturated fat 3g; carbohydrates 29g; mono fat 5g; poly fat 1g; insoluble fiber 6g; sugars 6g; protein 9g; vitamin a 3741.4IU; vitamin c 27.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.3mg; folate 88.7mcg; vitamin b12 0.1mcg; sodium 865mg; potassium 619mg; calcium 201.9mg; iron 2.5mg.
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