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Easy White Bean Cabbage Soup

A delightful and comforting soup that is nutritious and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon extra virgin olive oil A rich oil that adds depth and flavor.
  • 1 large yellow onion (finely chopped, approx. 2 cups) Sweet and earthy, forms a savory base.
  • 3 medium carrots (finely chopped, approx. 1 cup) Adds natural sweetness.
  • 4 cloves garlic (minced) Brings a punch to the soup.
  • 1 teaspoon ground coriander (or ground cumin) Adds warmth and complexity.
  • 1 teaspoon dried oregano Evokes the essence of Italian cuisine.
  • ½ teaspoon smoked paprika Adds a lovely smoky flavor.
  • 1 small head green cabbage (cored and thinly sliced, approx. 4 cups) Crunchy and nutritious.
  • 15 ounces fire roasted tomatoes (or diced/crushed tomatoes) Enhances the soup's richness.
  • 15 ounces tomato sauce (pureed tomatoes) Provides a smooth texture.
  • 5 cups vegetable broth Infuses all the ingredients.
  • 15 ounces great northern or cannellini beans (drained and rinsed) Adds protein and fiber.
  • to taste Salt & pepper Essential for enhancing the flavors.

Method
 

Preparation
  1. In a large pot, warm the olive oil over medium heat. Add the onion and cook for about 5 minutes, until it becomes translucent and fragrant.
  2. Next, add the carrots, garlic, and spices (coriander, paprika, oregano) to the pot. Stir everything together and let it cook for an additional 5 minutes, allowing the flavors to meld.
  3. Now, add the cabbage to the pot. Pour in the fire roasted tomatoes with their juices, tomato sauce, and vegetable broth. Bring the mixture to a rapid boil.
  4. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, until the cabbage is tender but still has a bit of crunch.
  5. Finally, add the drained beans and cook for 5 more minutes until they are heated through. Serve warm and enjoy.

Notes

Leftovers can be stored in an airtight container for up to 4 days, or you can freeze them for up to one month. Cool to room temperature before freezing. Garnish with freshly chopped parsley or a sprinkle of crushed red pepper flakes for added heat. For a creamier texture, blend a portion of the soup before adding beans.