Description
A hearty and wholesome cabbage soup made with fresh vegetables, white beans, and a blend of herbs for a comforting and nutritious meal perfect for any season.
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 Canned Goods
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 (15.5-ounce) can cooked white beans, drained and rinsed
Seasonings
- ¾ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons white wine vinegar
- 1 teaspoon dried thyme
- Fresh parsley, for garnish
Instructions
- Heat the vegetables: In a large pot over medium heat, warm the olive oil. Add the chopped carrots, diced onion, diced celery, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for 8 minutes until the vegetables start to soften.
- Add vinegary flavor and combine ingredients: Stir in the white wine vinegar. Then add the fire-roasted diced tomatoes, vegetable broth, drained white beans, grated garlic, diced potatoes, chopped cabbage, and dried thyme to the pot. Stir well to combine all ingredients.
- Simmer the soup: Cover the pot and let the soup simmer over medium to low heat for 30 minutes or until the potatoes and cabbage are tender and flavors meld together thoroughly.
- Season and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving to add a burst of color and freshness.
Notes
- Use fire-roasted tomatoes for a smoky depth of flavor, but plain diced tomatoes can be substituted if needed.
- For added protein, consider using cooked chicken or turkey instead of white beans.
- Adjust the thickness of the soup by adding more or less vegetable broth according to preference.
- Leftovers store well in the refrigerator for up to 4 days and reheat nicely.
- This soup freezes well; allow it to cool completely before transferring to airtight containers for freezing.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
