Cabbage and White Bean Soup

This cabbage and white bean soup is as healthy as it is comforting, and is packed with nutrients and loaded with vegetables. 

I’m so glad it’s soup weather! My daughter recently requested I make some soup, so after I looked through the fridge, I made this simple cabbage and white bean soup recipe. It made the house smell amazing while it simmered, and it was comforting and delicious. We all enjoyed this simple cabbage soup recipe and thought it paired nicely with a roasted beet salad and some crusty bread.

Cabbage and White Bean Soup

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 large carrot, peeled & diced
• ½ green cabbage, chopped
• ½ tsp dried oregano
• ½ tsp dried basil
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 2 large garlic cloves, minced
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can of white beans, drained and rinsed
• 6 cups vegetable broth (or chicken broth)
• 1 small Parmesan rind
• 1 to 2 tbsp lemon juice, to taste
• 2-3 tbsp fresh parsley, chopped

How to Make Cabbage and White Bean Soup

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, celery, and carrots, and cook, stirring often, for 2-3 minutes.

Add the cabbage, oregano, basil, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste, and cook, stirring often, for 2-3 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the diced tomatoes, white beans, broth, and parmesan rind and bring to a boil.

Reduce the heat to low and simmer for 30 minutes, or when the vegetables are tender.

Remove and discard the Parmesan rind.

Stir in the fresh lemon juice and fresh parsley. Taste the soup and re-season if needed.

Ladle into bowls and serve. Enjoy.