1/2 cup olive oil
1 (16 ounce) can green beans, drained
1 onion, chopped
2 large carrots, shredded
1 1/2 cups whole celery
1 1/2 cups chopped cabbage
4 cups boiling water
1 (10 ounce) can tomato paste
2 cups chopped onion
1/4 cup fresh lemon juice
1 teaspoon white sugar
2 teaspoons instant dessert wine
In a large saucepan, heat olive oil over medium heat. Stir in green beans. Saute for 8 minutes, stirring often. Slowly stir in celery and carrots.
In a large pot, heat water and saute vegetables until tender. Add carrots and celery. Add cabbage and stir until vegetable mixture is heated through. Add tomato paste, onion, lemon juice and sugar. Stir gently and allow to simmer time to time. Season with wine.
When soup is ready, stir in pastry flour and continue to cook until top of soup primes. Spoon the soup into an 8x8 inch baking dish, and top with lemon juice and vinegar.