Description
A simple and hearty cabbage soup with white beans, perfect for a quick meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 small head cabbage, shredded
- 4 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add shredded cabbage and cook until slightly wilted, about 3 minutes.
- Pour in vegetable broth, white beans, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper. Remove bay leaf before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Add extra vegetables like potatoes or tomatoes for variation.
- Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American