Description
A hearty and healthy cabbage soup packed with vegetables, beans, and flavorful herbs, perfect for a comforting meal that is both nutritious and easy to prepare.
Ingredients
Scale
Vegetables & Aromatics
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 1 celery rib, diced
- 4 garlic cloves, grated
- 2 Yukon Gold potatoes, diced
- 1 small green cabbage, about 1 pound (9 cups chopped)
Liquids & Seasonings
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons white wine vinegar
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 (15.5-ounce) can cooked white beans, drained and rinsed
- 1 teaspoon dried thyme
- Fresh parsley, for garnish
Instructions
- Heat the oil: In a large pot, warm 2 tablespoons of extra-virgin olive oil over medium heat.
- Sauté vegetables: Add chopped carrots, diced onion, and celery rib to the pot along with ¾ teaspoon sea salt and freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
- Add vinegar and tomatoes: Stir in 2 tablespoons of white wine vinegar, then add two cans of fire-roasted diced tomatoes to the pot.
- Combine remaining ingredients: Pour in 4 cups of vegetable broth, add drained and rinsed white beans, grated garlic cloves, diced potatoes, chopped cabbage, and 1 teaspoon of dried thyme.
- Simmer the soup: Cover the pot and let the soup simmer for 30 minutes, or until potatoes and cabbage are tender and flavors meld together.
- Season and garnish: Taste the soup and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes while sautéing the vegetables.
- You can substitute white beans with cannellini or great northern beans.
- If preferred, add cooked chicken or sausage to increase protein content.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- To make this soup gluten free, ensure vegetable broth is labeled gluten free.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
