Bean Cabbage Soup

• 2 tablespoons chopped celery
• 1 tablespoon chopped onion
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1/3 cup cubed zucchini
• 1/3 cup cubed peeled potato
• 1/3 cup sliced carrot
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1/2 cup cannellini beans, rinsed and drained
• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• Dash pepper
• 1/2 cup coarsely chopped cabbage
• 1/4 cup cooked rice
• 1 tablespoon grated Parmesan cheese

1. 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.
2. Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

celery, onion, olive oil, garlic, zucchini, potato, carrot, beef broth, cannellini beans, fresh basil, pepper, cabbage, rice, parmesan cheese

Taken from www.tasteofhome.com/recipes/bean-cabbage-soup/ (may not work)