Ingredients
Main ingredients
- 1 medium head medium head of cabbage, chopped
- 2 cups cooked white beans (such as cannellini or navy beans)
- 2 medium medium potatoes, diced
- 1 medium medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: herbs (such as thyme or bay leaf)
Method
Cooking
- In a Dutch oven or large soup pot, heat olive oil over medium heat.
- Add onions and garlic, and sauté until translucent.
- Add chopped cabbage, diced potatoes, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-40 minutes, depending on your desired texture.
- Stir in the cooked beans and season with salt, pepper, and any herbs you'd like to use.
- Simmer for an additional 5-10 minutes.
- Serve hot.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 37gProtein: 10gFat: 4gSaturated Fat: 0.5gSodium: 500mgFiber: 10gSugar: 3g
Notes
Store any leftover soup in an airtight container in the refrigerator for up to three days. You can also freeze it for up to three months. Allow the soup to cool completely before transferring it to freezer-safe containers.
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