Dinner
Vegan Cabbage Soup
Caramelized carrots, fennel, and onion release their sweetness into olive oil, then melt with tender cabbage and creamy cannellini beans in a savory tomato broth that tastes bright, earthy, and deeply comforting.
- Total
- 59 min
- Prep
- 30 min
- Cook
- 29 min
- Serves
- 12
Nutrition per Serving
- Calories
- 205
- Protein
- 6g
- Carbs
- 31g
- Fat
- 6g
- Fiber
- 10g
- Sugar
- 15g
- Sodium
- 427mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 cup chopped carrots
- 1 cup sliced fennel, fronds reserved, for garnish
- 1/2 cup chopped onion
- 2 tsp minced garlic
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 6 cup low-sodium vegetable broth
- 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
- 1 small head green cabbage (1 1/2 lbs.), chopped
- 1 (15 ounce) can unsalted cannellini beans, rinsed
- 2 tsp sugar
- 1 tsp chopped fresh oregano
- Lemon zest, for garnish
Instructions
- Heat oil in a large heavy pot over medium-high heat. Add carrots, fennel and onion; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, coriander and salt; cook, stirring constantly, until fragrant, about 1 minute. Add broth and tomatoes; bring to a boil. Add cabbage; reduce heat to medium. Cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.
- Stir in beans, sugar and oregano; cook until the beans are heated through, about 3 minutes. Sprinkle with lemon zest and reserved fennel fronds, if desired; serve immediately. Recipe developed by Marianne Williams