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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.