Ingredients
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3 tablespoons olive oil
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1/2 cup onion, chopped
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1/2 cup celery, chopped
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4 (14 1/2 ounce) cans chicken broth
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3 garlic cloves, minced
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1/2 teaspoon dried oregano, crushed
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1/8 teaspoon white pepper
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2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans, drained
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2 cups cabbage, coarsely chopped
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2 tablespoons lemon juice
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1/4 cup feta cheese, crumbled
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2 plum tomatoes, chopped
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2 tablespoons fresh parsley, chopped
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1/2 cup carrot, chopped
Instructions
- In a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes.
- Add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes.
- Add beans and cabbage, and simmer 5 minutes.
- Add lemon juice and simmer 5 minutes.
- Ladle into individual soup bowls and top with cheese, tomato and parsley.