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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Sauté until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning. | 2. To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper. | 3. Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender. | 4. Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grapeseed oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
cooking onion	1		diced	-	-	-	-
carrot	1		diced	25.01	5.8438	0.5673	0.1464
celery rib	2		diced	-	-	-	-
leek	1		diced	54.29	12.5935	1.335	0.267
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
rosemary	1	sprig	minced	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
vegetable stock	1			11.05	2.0553	0.5304	0.1547
green cabbage	1/2		shredded	11.125	2.5810000000000004	0.5696	0.0445
white bean	2	cups	cooked	1444.8	267.675	90.773	5.074
flat leaf parsley	1		chopped	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.