Description
A hearty and healthy cabbage soup featuring white beans, fire-roasted tomatoes, and fresh herbs. This comforting recipe is easy to prepare on the stovetop and packed with nutritious vegetables and warming spices, perfect for a light yet satisfying meal.
Ingredients
Vegetables & Aromatics
- 1 large yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 large head cabbage, chopped
- 2 tbsp. chopped fresh parsley, plus more for serving
Pantry & Spices
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. chili powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes
- 1 tsp. fresh thyme leaves
Canned Goods & Liquids
- 1 (15-oz.) can white beans, drained and rinsed
- 4 cups low-sodium vegetable or chicken broth
- 1 (15-oz.) can chopped fire-roasted tomatoes
- 2 cups water
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven over medium heat, heat the olive oil. Add the finely chopped onion, carrots, celery, and chili powder. Season with kosher salt and freshly ground black pepper. Cook, stirring often, until the vegetables have softened, about 8 minutes.
- Add Beans, Garlic, and Thyme: Stir in the drained and rinsed white beans, finely chopped garlic, and fresh thyme leaves. Continue to cook, stirring occasionally, until the garlic becomes fragrant, approximately 1 minute.
- Simmer with Broth and Water: Pour in the low-sodium broth and 2 cups of water. Bring the mixture to a simmer over medium heat.
- Add Cabbage and Tomatoes: Stir in the chopped cabbage and the canned chopped fire-roasted tomatoes. Let the soup simmer, stirring occasionally, until the cabbage is wilted and tender, about 6 minutes.
- Finish the Soup: Remove the pot from heat. Stir in the chopped fresh parsley and a pinch of crushed red pepper flakes. Adjust seasoning with kosher salt and freshly ground black pepper to taste.
- Serve: Divide the soup among bowls and garnish with additional fresh parsley before serving.
Notes
- You can substitute chicken broth with vegetable broth to make the recipe vegetarian.
- For a spicier kick, increase the amount of crushed red pepper flakes to your preference.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Adding a squeeze of fresh lemon juice before serving brightens the flavors.
- If you prefer a thicker soup, puree a portion of the soup with an immersion blender and then stir it back in.