Information Preparation and Cooking Time: 15 minutes Serving: Serves 6 Nutrition Nutrition Facts: 227.5 Calories23.6 g carbohydrate8 g protein12 g fat Source: Eating for Energy Without Deprivation. Patricia Chuey and Diana Steele Food Groups: Vegetable 2 Instructions Ingredients: 1-2 carrots,chopped1 stalk celery,chopped1 medium onion,chopped1 small potato,chopped1 cup green beans, fresh or frozen1 cup cabbage,chopped1 clove garlic1/4 cup olive oil1 tbsp butter2 cups beef or chicken stock3/4 cup water14 oz can tomatoes,diced1 tbsp fresh basil,chopped1/4 tsp fresh ground pepper14 oz can white beans or kidney beansRinsed and drained parmesan cheese,freshly grated (optional) Instructions: 1. Prepare vegetables.In large saucepan, heat oil and butter over medium heat.Add onions and saute for 5 minutes.Add carrots and potatoes and saute for 5 more minutes.Add celery and green beans and saute 3 more minutes. Stir in cabbage and garlic. Cook for additional minute or two. 2. Add stock,water and tomoatoes.Stir in basil and pepper.Heat to boiling and simmer covered for about an hour.Stir occasionally. 3. Add beans and simmer for additional 30 minutes. 4. Serve in individual bowls topped with freshly grated parmesan and pepper. Categories: Soups