Recipe: Quick Provincial Soup

Whew, been awhile between posts.  Sorry gang, had a trade show and a lot to do.  So now let me emerge from the Steve Cave with this lovely recipe.

Quick Provincial Soup

4 servings

This is a variant of a Mediterranean vegetarian recipe from a cookbook.  Unlike a lot of my recipes it does involve adding salt, so use low-sodium diced tomatoes.  The original recipe ALSO used pre-herbed tomatoes which I despise because of the lack of control.

  • 1 1/2 cup water
  • 2 14 oz cans diced, sodium free tomatoes drained (or about 3 cups diced tomatoes).
  • 2 tbsp mixed italian herbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Half a large cabbage head, shredded.
  • 14 oz white beans, low-sodium, drained and rinsed
  • 4 tsp olive oil.


  1. Place water, tomatoes, herbs, salt, pepper in a pot, bring to boil, and lower to simmer.
  2. Add cabbage to mixture.  Simmer, covered, stirring every few minutes until cabbage is wilted – that’s about 15 minutes.
  3. Stir in beans and heat through.
  4. Spoon into bowls.  In each, mix 1 tsp olive oil.

The result . . .

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