White Bean and Cabbage Soup
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion diced; 4 garlic cloves, minced
- 4 garlic cloves, minced
- 3 carrots peeled and chopped
- 1 tsp coriander; 1/2 tsp smoked paprika; 1 tsp dried oregano; 1 bay leaf discard after cooking
- 1 head green cabbage cored and thinly sliced (approx. 4-5 cups)
- 1 14.5 ounce can diced tomato; 8 ounces tomato sauce
- 5 cups vegetable broth
- 1 15 ounce can white beans, drained and rinsed
- Toppings: Fresh parsley or cilantro nutritional yeast or grated parmesan cheese
Instructions
- In a large pot, warm the oil over medium heat then add the onion, garlic and cook for 5 minutes.
- Add the carrot, spices (coriander, paprika, oregano, pinch salt & pepper, bay leaf) then stir together.
- Cook for an additional 5 minutes then toss in the cabbage and stir together until well-combined.
- Next pour in the tomatoes with their juices, tomato sauce and vegetable broth.
- Bring to a rapid boil then reduce to a simmer and cook for 15-20 minutes, until the cabbage is just tender.
- Add the drained beans and cook for 5 more minutes until heated through. Serve warm and enjoy!
Notes
NUTRITION NUGGETS: Cabbage has every day vitamins, like calcium, magnesium, potassium, Vitamin C, Vitamin K, beta-carotene, and eye healthy lutein.