Cabbage and White Bean Soup
Servings 6
Equipment
- Large Dutch oven
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
Instructions
- 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.