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White Bean and Butternut Soup with Stuffed Savoy Cabbage

Serve this hearty bean and squash soup topped with a lamb-stuffed Savoy cabbage leaf—ideal for lunch or dinner entrees.


For soup:

2 Tbsp. oil

1 Markon First Crop Yellow Onion, sliced

2 cloves Ready-Set-Serve Peeled Garlic, minced

2 cups Butternut squash, cubed

1 tsp. kosher salt

1/4 tsp. black pepper

2 cans Cannelini beans, drained

1 cup Ready-Set-Serve Shredded Kale Blend

6 cups vegetable stock

For cabbage roll:

1 Tbsp. oil

1/2 lb. ground lamb

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/4 cup Markon First Crop Basil, chopped

2 cups cooked rice

4 large Napa cabbage leaves, blanched


For soup:

Heat oil in large soup pot. When hot, add onions and cook over medium heat until soft. Add garlic and Butternut and cook another five minutes (or until squash begins to brown). Season with salt and pepper.

Add beans, kale, and stock and simmer until all vegetables are tender and consistency has thickened.

For cabbage roll:

Heat oil in heavy-bottomed skillet. Add lamb, salt, pepper, and basil. Cook until meat is browned. Add rice and cook until combined well; set aside. Place an equal portion of the meat mixture on top of blanched cabbage leaves. Wrap leaves around mixture and secure with toothpick on the bottom.

Serve soup with one stuffed cabbage leaf on top.