Prep Time – 10 min
Total Time – 30 min
Servings – 2-4
Ingredients:
- 4 cups of vegetable stock (or 4 cups of water + 3 tbsp of gluten-free powdered bouillon)
- 3 cups of shredded cabbage (purple or green)
- 2 large tomatoes diced
- 1 cup of yellow onion diced
- 1 cup of chopped green beans
- 1/3 cup of butter
- 2 tbsp of tomato paste
- 2 minced garlic cloves
- 2 tbsp of lemon juice
- 4 tbsp of fresh chopped parsley
- 3 tbsp of basil (fresh or dried)
- 1 tsp of oregano
- Salt and pepper to taste
Instructions:
- In a large pot, add the butter, onion, garlic and tomato paste. Sauté for 5 mins.
- Add tomatoes, basil and oregano to the pot and cook for a further 2 mins.
- To the cooked mixture in the pot, add the cabbage, beans and the 4 cups of vegetable stock (or water and powdered bouillon). Season with a dash of salt and pepper, bringing to a boil and let simmer for 10 – 15 mins.
- Once cabbage and beans are tender, remove from heat and add the lemon juice and parsley. Add a few more dashes of salt and pepper. Serve hot.
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Maybe you have food allergies or intolerances and worry you aren’t getting enough nutrients because of your restricted diet.
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Yours in health,
Dr. Pat Nardini, Naturopathic Doctor
320 Danforth Ave suite 206,
Toronto, ON, M4K 1N8
-https://g.page/NardiniNaturopathicDanforth
Dr. Pat Nardini, ND is a licensed doctor of naturopathic medicine in Toronto, Ontario. He offers science based natural health solutions with a special focus on thyroid conditions.