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Hearty Mediterranean Soup Recipe
|Olive oil||3 Tablespoon|
|Leeks||3 , sliced (White Parts And 1 Inch Of The Green)|
|Red onions||2 , thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Red cabbage head||1 , cored and finely shredded|
|Canned fava beans/White beans||8 Ounce (1 Can)|
|Dried rosemary||1 Teaspoon|
|Shredded spinach leaves||10 Cup (160 tbs)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 2509 Calories from Fat 494
% Daily Value*
Total Fat 57 g87%
Saturated Fat 8.2 g40.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1522.5 mg63.4%
Total Carbohydrates 439 g146.2%
Dietary Fiber 135.4 g541.6%
Sugars 149 g
Protein 118 g236.7%
Vitamin A 1493.7% Vitamin C 2713.8%
Calcium 221.9% Iron 331.3%
*Based on a 2000 Calorie diet
Add water, cabbage, beans, and rosemary.
Bring to a boil, cover, and simmer 1/2 hour; remove lid and simmer 1 more hour.
Add spinach 5 minutes before serving.
You can garnish the soup with toasted garlic bread and Parmesan cheese.
To prepare: Toast bread and spread with olive oil and some finely minced garlic.
Sprinkle with grated Parmesan cheese and float the toast in individual soup bowls.
Spoon hot soup over the bread to melt the cheese and soften the toast.