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Cabbage Soup and Vegetable https://www.metro.ca/userfiles/image/recipes/Soupe-chou-legumes-3727.jpg PT25M PT25M PT50M
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.
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1/2 field kale 2 Tbsp. (30 mL) extra virgin olive oil 2 yellow onion, finely chopped 3 carrot, peeled 2 zucchini,cubed 1/2 lb (225 g) green beans 8 oz (225 g) white mushrooms, finely sliced 3 garlic cloves, chopped 3 Tomato, 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
Cabbage Soup and Vegetable

Cabbage Soup and Vegetable

Rate this recipe
10 Votes
  • Lactose-free
6
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2
    field kale
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    GREEN CABBAGE

    GREEN CABBAGE

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    PRODUCT OF CANADA CANADA NO. 1 GRADE 2.18/kg


  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    GALLO OLIVE OIL

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    1 L SELECTED VARIETIES


  • 2
    yellow onion, finely chopped
  • 3
    carrot, peeled
  • 2
    zucchini,cubed
  • 1/2 lb
    (225 g)
    green beans
  • 8 oz
    (225 g)
    white mushrooms, finely sliced
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  • 3
    garlic cloves, chopped
  • 3
    Tomato, blanched and cubed
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    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO


  • 10 cups
    (2 1/2 L)
    chicken broth

  • basil, to taste
  • 1 cup
    (250 mL)
    small pastas or rice
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    MOLISANA OR AURORA ARBORIO RICE

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  • salt and pepper to taste
Imprimer ma sélection

Preparation

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

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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