Description
A hearty and flavorful cabbage soup made with fresh vegetables, beans, and fire-roasted tomatoes, perfect for a comforting and nutritious meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 1 celery rib, diced
- 4 garlic cloves, grated
- 2 Yukon Gold potatoes, diced
- 1 small green cabbage, about 1 pound (9 cups chopped)
Liquids and Canned Goods
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 (15.5-ounce) can cooked white beans, drained and rinsed
Seasonings
- ¾ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons white wine vinegar
- 1 teaspoon dried thyme
- Fresh parsley, for garnish
Instructions
- Heat the Olive Oil and Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the carrots, onion, celery, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 minutes until the vegetables are softened.
- Add Vinegar and Remaining Ingredients: Stir in the white wine vinegar. Then add the fire-roasted diced tomatoes, vegetable broth, cooked white beans, grated garlic, diced potatoes, chopped cabbage, and dried thyme to the pot.
- Simmer the Soup: Cover the pot and let the soup simmer over medium-low heat for 30 minutes, or until the potatoes and cabbage are tender.
- Season and Garnish: Taste the soup and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the thyme.
- Use vegetable broth with low sodium to control salt levels.
- White beans add protein and creaminess—cannellini or great northern beans work well.
- Fresh cabbage can be substituted with savoy or napa cabbage for variation.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
