Dinner
Vegetable Cabbage Soup
Olive oil sizzles with onion and garlic, releasing sweet, savory notes that fill the pot. Cabbage, carrots, and celery soften in the broth while crushed tomatoes and creamy beans meld into a hearty, warming bowl that tastes deeply nourishing and gently spiced.
- Total
- 1 hr
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 6
Nutrition per Serving
- Calories
- 253
- Protein
- 10g
- Carbs
- 43g
- Fat
- 4g
- Fiber
- 16g
- Sugar
- 12g
- Sodium
- 467mg
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 clove garlic, minced
- 6 cup chopped green cabbage
- 2 medium carrots, roughly chopped
- 2 large celery stalks, chopped
- 1 (28-ounce) can no-salt-added crushed tomatoes
- 2 (15-ounce) cans no-salt-added great northern beans, rinsed
- 8 cup low-sodium vegetable broth
- 3/4 tsp crushed red pepper
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup chopped fresh flat-leaf parsley, plus torn leaves, for garnish
- 2 tbsp chopped fresh thyme
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage, carrots and celery; cook, stirring occasionally, until the cabbage starts to wilt, about 8 minutes.
- Stir in tomatoes, beans, broth, crushed red pepper, salt and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until the cabbage is tender, about 25 minutes. Remove from heat; stir in parsley and thyme. Garnish with parsley leaves, if desired. Recipe developed by Jasmine Smith