Souppa Lahaniki Greek Winter Vegetable(High Protein)

• 1/2 c. white beans
• 1/2 c. kidney beans
• 1/2 head cabbage, shredded
• 1 c. diced carrots
• 1 c. celery
• 1 (16 oz.) can cooked tomatoes with liquid
• 2 qt. water
• 1/2 c. potatoes
• 1/2 c. small, raw macaroni
• 2 crushed garlic cloves
• 1 1/2 tsp. savory
• 1/2 c. olive oil
• 1 slice white bread
• lite salt to taste
• pepper to taste

1. Soak beans overnight, then cook in fresh water.
2. Put cabbage, celery, carrots and tomatoes in large pot with 2 quarts of water, then cover and bring to a boil. Reduce heat to moderate and cook 20 minutes.
3. Add beans, potatoes, macaroni, garlic and savory. Season with salt and pepper and cook 20 minutes longer, until macaroni and potatoes are soft.
4. Heat oil in small pan and brown cubed bread until crisp, then add bread and oil to soup.
5. Stir well; remove from heat and let stand, covered, for 5 to 10 minutes before serving.
6. If thicker than desired, add water and reheat. Serve with grated hard cheese or Parmesan.
7. Makes 4 to 6 servings.

white beans, kidney beans, cabbage, carrots, celery, tomatoes, water, potatoes, macaroni, garlic, olive oil, white bread, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682575 (may not work)