Description
This hearty and healthy cabbage soup is packed with nutritious vegetables, white beans, and a flavorful blend of herbs and spices. Perfect for a cozy meal, it offers a comforting combination of tender cabbage, fire-roasted tomatoes, and fresh parsley, simmered in a low-sodium broth for a light yet satisfying taste.
Ingredients
Vegetables and Herbs
- 1 large yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. fresh thyme leaves
- 1/2 large head cabbage, chopped
- 2 tbsp. chopped fresh parsley, plus more for serving
Liquids
- 2 tbsp. extra-virgin olive oil
- 4 cups low-sodium vegetable or chicken broth
- 2 cups water
Pantry
- 1 (15-oz.) can white beans, drained and rinsed
- 1 (15-oz.) can chopped fire-roasted tomatoes
- 1/2 tsp. chili powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes
Instructions
- Sauté Vegetables: Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion, carrots, celery, and chili powder. Season with kosher salt and freshly ground black pepper. Cook the vegetables, stirring often, until they are softened and fragrant, about 8 minutes.
- Add Beans, Garlic, and Thyme: Stir in the drained and rinsed white beans, chopped garlic, and fresh thyme leaves. Continue cooking while stirring occasionally until the garlic releases its aroma, about 1 minute.
- Simmer Soup: Pour in the low-sodium vegetable or chicken broth along with 2 cups of water. Bring the mixture to a simmer. Then stir in the chopped cabbage and canned fire-roasted tomatoes. Let the soup simmer gently, stirring occasionally, until the cabbage is wilted and tender, about 6 minutes.
- Season and Finish: Remove the soup from heat, then stir in the chopped fresh parsley and a pinch of crushed red pepper flakes. Adjust seasoning with additional kosher salt and freshly ground black pepper to taste.
- Serve: Divide the hot soup among bowls and garnish each serving with extra fresh parsley for a bright and fresh finish.
Notes
- For a vegetarian version, use vegetable broth; otherwise, chicken broth is acceptable.
- You can adjust the heat level by varying the amount of crushed red pepper flakes and chili powder.
- Leftover soup stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
- Add other vegetables like bell peppers or zucchini for variety.
- Serve with crusty bread for a more filling meal.