CABBAGE SOUP WITH PARSLEY, LEMON AND CANNELLINI BEAN SALAD

Plenty More by Yotam Ottolenghi

CABBAGE SOUP

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 4 tbsp Tomato Paste
  • 1 tsp oregano
  • 1 14.5 oz diced tomatoes
  • 1 tsp dried basil
  • 1 medium head cabbage, chopped small
  • 1 16oz bag frozen vegetable medley
  • 8 cup vegetable stock
  • Juice of 1 lemon, adjust to taste
  • Salt and Pepper
  • Chopped Parsley (optional)

Put oil in pot. Add onion, garlic, tomato paste, oregano and a pinch of salt and cook for 5 minutes or until onions are translucent. Stir well so that the garlic doesn’t burn.

Add canned tomatoes and basil, then saute for 2 more minutes.

Add cabbage, frozen vegetables, vegetable stock and a generous pinch of salt and pepper. Bring to boil, then simmer for about 10 minutes until all vegetables are tender.

Turn off heat, stir in lemon juice and fresh chopped parsley. Then adjust teh salt and pepper. Serve hot.

PARSLEY, LEMON AND CANNELLINI BEAN SALAD

Ingredients

  • ½ cup quinoa
  • ⅓ cup flat leaf parsley, chopped
  • 3-4 scallions, green and white parts, thinly sliced
  • 1 can cannellini beans
  • ½ large lemon, skin and seeds removed, flesh finely chopped
  • ½ tsp allspice
  • ¼ cup olive oil
  • Salt and pepper to taste

Bring a saucepan of water to a boil. Add the quinoa and simmer for 11 minutes. Drain, refresh under cold water, and set aside to dry completely. Transfer the cooked quinoa to a large bowl. Add the parsley, scallions, beans, lemon allspice, olive oil, ¾ tsp salt and some black pepper. Stir together and serve.

Plenty More by Yotam Ottolenghi

Learn Where and When You Can EAT WELL IN CASWELL

Inspected Community Kitchen
14771 NC Hwy. 119 N. , just north of 57
Semora, NC 27343

Caswell Farmers' Market - Yanceyville
2256/58 NC Hwy 86 N
Yanceyville, NC 27379