Red Cabbage and Pasta Soup with Beans

If you don't have homemade broth for this quick and easy soup, use canned.

Preparation Time: 10 minutes

Cooking Time: 12 minutes



Chopped red Ontario cabbage

2 cups (500 mL)

Lemon juice

2 Tbsp (25 mL)

Olive oil

4 tsp (20 mL)

Ontario onion, chopped


Chicken broth

2 1/2 cups (625 mL)

Undrained canned tomatoes

1 cup (250 mL) 

A pinch of hot pepper flakes


Orzo (rice-shaped pasta)

1/3 cup (75 mL)

Can romano beans, drained and rinsed

19 oz (540 mL)

Salt and pepper


Chopped parsley


Freshly grated Parmesan cheese



  1. Toss cabbage with lemon juice and set aside.
  2. In medium saucepan, heat oil over medium heat; cook onion for 3 min. Add cabbage and cook, stirring, until tender, about 2 min. Stir in chicken broth, tomatoes, 1 cup (250 mL) water and hot pepper flakes; bring to a boil. Add pasta and beans, bring back to simmer and cook, uncovered, for 6 to 8 min., stirring occasionally.
  3. Stir in salt and pepper to taste. Serve in heated bowls sprinkled with parsley and lots of cheese.

© – Source: Foodland Ontario, 2009.

Nutrition Information per serving: 

Calories: 233 kcal

Fat: 7 g

Protein: 13 g

Carbohydrate: 34 g

Fibre: 12 g

Sodium: 831 mg

Iron: 3 mg

Calcium: 90 mg



Last Update – May 16, 2017

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