Servings: 10

Weight Watcher Smart Points: 7

Preparation Time: 20 Minutes

Cooking Time: 40 Minutes

Ready In: 45 Minutes


  • 1 Tablespoon butter or oil
  • 1/2 small cabbage head cut into chunks
  • 1 can chickpeas or butter beans drained
  • 1 can red beans, such as kidney drained
  • 1 can (14.5 oz) diced tomatoes with the liquid
  • 4 carrots sliced
  • 3 celery stalks chopped
  • fresh parsley for garnishing
  • 1 onion finely chopped
  • Parmesan cheese rind, plus for garnishing
  • 4 potatoes choppped
  • salt, pepper
  • 8 cups broth or water chicken or vegetable


  1. Prep all the vegetables
  2. Melt a Tablespoon of butter or oil in a large pot
  3. Add the onions and cook for about 3 minutes, until they soften
  4. Add the carrots, celery and garlic
  5. Season with salt and pepper
  6. Cover and cook on medium low, stirring every once in a while, for about 5 minutes, until the vegetables have softened.Add the potatoes and cabbage
  7. Add a bit more salt
  8. Cover and continue to cook for another 5 minutes.Add the Parmesan rind
  9. Add the beans and diced tomatoes.Pour in the broth, bring the soup to a boil
  10. Cover, reduce the heat to low and cook for about 30 minutes, until the cabbage and potatoes are tender
  11. Season with salt and pepper
  12. Garnish with fresh parsley and parmesan cheese.

Leave a Comment