Cabbage Soup and Vegetable

Cabbage Soup and Vegetable
  • 6 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 0:50 Total Time


Add all
  • 1/2

    field kale

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2

    yellow onions, finely chopped

  • 3

    carrots, peeled

  • 2


  • 1/2 lb
    (225 g)

    green beans

  • 8 oz
    (225 g)

    white mushrooms, finely sliced

  • 3

    garlic cloves, chopped

  • 3

    tomatoes, blanched and cubed

  • 10 cups
    (2 1/2 L)

    chicken broth

  • basil, to taste

  • 1 cup
    (250 mL)

    small pastas or rice

  • salt and pepper to taste


Slice the field kale into thin strips.

In a large saucepan, heat the oil at medium high. Add the onions and brown 3 minutes, stirring occasionally until the onions become translucent.

Add carrots, squash, green beans. Continue cooking about 3 minutes or until the vegetables soften slightly.

Add the field kale and the mushrooms and cook for 2 more minutes.

Add the garlic, tomatoes, chicken broth and basil. Bring to a boil and simmer 15 minutes or until the diced vegetables soften.

Add the pastas or rice and cook about 8 to 10 minutes until they are «al dente». Season with salt and pepper to taste. Serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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