- 2 tbsp Olive oil
- 2 Leekwhite & pale green parts, sliced and rinsed
- 2 Carrotsdiced
- 2 stalks Celerywith some leaves, diced
- 3 cloves Garlicminced
- 1 tbsp Herbes de Provenceor 1 tsp each thyme, rosemary, oregano
- 1 can (15-oz) Diced tomatoesfire-roasted
- 5 – 6 cups Vegetable brothlow-sodium
- 3 Potatoesmedium, chopped
- ½ head Cabbageabout 4 cups, sliced
- 2 cans (15-oz) Cannellinidrained and rinsed, or Great Northern or navy
- Saltto taste
- Black pepperfresh cracked, to taste
- ¼ cup Parsleyto garnish
Cabbage and White Bean Soup
This nourishing Cabbage and White Bean Soup recipe relies on simple ingredients you’re likely to have on hand to deliver a bowl full of rich flavor. Chock-full of fiber-rich vegetables like cabbage, celery, carrots, tomatoes, and white beans, this soup is filling enough to make a nice meal.
Since the recipe comes together quickly, it’s helpful to have all the veggies chopped and ready before you start cooking. If you are intimidated by preparing the leeks, don’t be. I have a few helpful tips to make the process easier. First, rinse the leeks under cold water to remove visible dirt. Next, cut off the dark green leaves (save them for your next batch of vegetable stock). Chop off the root ends. Slice the leeks into rings. Then add the rings to a colander. Rinse them under cold running water, using your hands to toss the leeks to remove any dirt. Let the rings drain, then use a paper towel to pat them dry. Now the leeks are ready to be used in this recipe. This soup keeps well airtight in the fridge for up to 5 days and can also be frozen into individual lunches.
To make the Cabbage and White Bean Soup, you will need the following ingredients:
Steps to make Cabbage and White Bean Soup
1 | Sauté onions, carrots and celery | 6 |
2 | Add garlic and herbs | 1 |
3 | Add remaining ingredients and simmer | 30 |
4 | Season and add parsley | 1 |
5 | Serve | |
Recipe Reviews
I like vegetable soups! Thanks for sharing healthy and delicious recipe!
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