1 cup water
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 large onion, sliced into rings
3 tablespoons vegetable oil
1 medium head cabbage, rinsed and shredded
1 pound fresh mushrooms, sliced into 1/2 inch slices
1 (16 ounce) can crushed pineapple, drained
1/2 quarts chicken broth
1/4 cup olive oil
1/2 cup white wine
1/2 cup chopped fresh rosemary
1 (8 ounce) can tomato paste
salt and pepper to taste
1 (15 ounce) can whole garbanzo beans, drained
1 pound Swiss cheese, sliced thin
1 pound sliced Swiss cheese
1/2 pound bacon
1 pound Swiss cheese, sliced into 1/4 inch strips
In a large saucepan bring water and olive oil to a boil. Add garlic and basil, saute for 5 minutes or until garlic is caramelized. Stir in rosemary and onion. Cook, stirring constantly, over medium heat for 1 minute. Add cabbage, mushrooms, onion rings and onion slices. Stir together vegetable oil, white wine, rosemary, tomato paste, salt and pepper. Bring to a boil, stirring constantly. Bring to a slow simmer, stirring occasionally.
Lower heat to medium. Cook, stirring occasionally, for 1 to 2 minutes. Stirring constantly, cook and stir until cabbage is tender. Stirring frequently, cook and stir until all vegetables are tender. Stirring occasionally, mix bread crumbs, sugar and salt and pepper into the soup mixture.