Cabbage and White Bean Soup
This hearty cabbage and white bean soup is a comforting dish perfect for chilly days. Packed with nutritious ingredients, it offers a delightful blend of flavors and textures. Serve it warm with crusty bread for a satisfying meal!
This recipe is lunch, scaled for 6 servings, with 15 min prep and 30 min cook.
Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 6
Quick cooking notes
- Core ingredients include bay leaf, thyme, garlic, cabbage.
- Follow all 6 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 1 bay leaf
- 1 tsp thyme (dried)
- 3 cloves garlic (minced)
- 4 cups cabbage (chopped)
- 1 medium onion (chopped)
- 1 tsp black pepper (freshly ground)
- 2 cups white beans (cooked)
- 2 tbsp olive oil
- 2 stalks celery (diced)
- 6 cups vegetable broth
- 2 medium carrots (diced)
- 1 tsp salt
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery, and sauté until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped cabbage, cooked white beans, vegetable broth, thyme, bay leaf, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 25 minutes, stirring occasionally.
- Remove the bay leaf before serving, and adjust seasoning if necessary.
Nutrition (per serving)
- Calories: 180
- Protein: 8 g
- Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Sugar: 3 g
- Sodium: 600 mg
Nutrition values are estimates based on stored ingredient totals and serving size.