Description
This easy cabbage soup is healthy, comforting, and deeply flavorful, made with vegetables, white beans, and herbs for a satisfying plant-based meal.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 1 celery rib, diced
- 3/4 teaspoon sea salt
- Freshly ground black pepper
- 2 tablespoons white wine vinegar
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 (15.5-ounce) can cooked white beans, drained and rinsed
- 4 garlic cloves, grated
- 2 Yukon Gold potatoes, diced
- 1 small green cabbage, about 1 pound, chopped
- 1 teaspoon dried thyme
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add carrots, onion, celery, salt, and pepper and cook for about 8 minutes.
- Stir in the white wine vinegar.
- Add the tomatoes, vegetable broth, beans, garlic, potatoes, cabbage, and thyme.
- Cover and simmer for 20 to 30 minutes until the vegetables are tender.
- Season to taste, garnish with fresh parsley, and serve.
Notes
- Serve with crusty bread or a simple side salad.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg