Ingredients
2 tablespoons chopped celery1 tablespoon chopped onion1 teaspoon olive oil1 garlic clove, minced1/3 cup cubed zucchini1/3 cup cubed peeled potato1/3 cup sliced carrot1 can (14-1/2 ounces) reduced-sodium beef broth1/2 cup cannellini beans, rinsed and drained2 teaspoons minced fresh basil or 1/2 teaspoon dried basilDash pepper1/2 cup coarsely chopped cabbage1/4 cup cooked rice1 tablespoon grated Parmesan cheese
Preparation
In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage.
Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.
