Description
A hearty and healthy cabbage soup packed with vegetables, beans, and aromatic herbs, perfect for a comforting meal that is both nutritious and flavorful.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra-virgin olive oil
- 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 and Seasoning
- ¾ teaspoon sea salt
- Freshly ground black pepper
- 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 olive oil: In a large pot over medium heat, warm 2 tablespoons of extra-virgin olive oil to start cooking the base of the soup.
- Sauté the vegetables: Add the chopped carrots, diced onion, diced celery, ¾ teaspoon sea salt, and several grinds of freshly ground black pepper. Cook while stirring occasionally for 8 minutes until the vegetables soften.
- Add vinegar and tomatoes: Pour in 2 tablespoons of white wine vinegar and stir to combine, then add 2 cans of fire-roasted diced tomatoes to the pot.
- Add remaining ingredients: Pour in 4 cups of vegetable broth, add the drained and rinsed can of white beans, grated garlic, diced potatoes, chopped cabbage, and 1 teaspoon dried thyme. Stir to mix all ingredients evenly.
- Simmer the soup: Cover the pot and let the soup simmer for 30 minutes until the potatoes and cabbage are tender and flavors meld together.
- Season and serve: Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley before serving for a fresh and vibrant finish.
Notes
- For a spicier version, add a pinch of red pepper flakes during sautéing.
- Use vegetable broth low in sodium to control salt levels better.
- Substitute white beans with cannellini or navy beans if preferred.
- Adding a squeeze of fresh lemon juice before serving enhances brightness.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
