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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 10 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 13 mg cholesterol; 865 mg sodium. 619 mg potassium; 29 g carbohydrates; 6 g fiber; 6 g sugar; 9 g protein; 3741 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 89 mcg folate; 0 mcg vitamin b12; 202 mg calcium; 3 mg iron;

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