Rustic Cabbage, Potato & White Bean Soup
Adapted from www.simple-veganista.com
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 2-3 cloves garlic minced
- 1 Tablespoon Herbs de Provence OR 1 teaspoon each dried thyme rosemary, oregano*
- 1 15 oz. can low sodium diced tomatoes with liquid
- 7 cups low sodium vegetable broth
- 2 medium potatoes gold or red potatoes with skin on, diced
- 1/2 large head cabbage sliced (green or savoy)
- 2 15 oz cans white beans drained and rinsed (cannellini, great northern or navy)
- 2 cups kale chopped, collards or escarole (optional)
- salt and pepper to taste
Instructions
- Prepare your vegetables, cutting in a medium dice. If cabbage is extra-large, cut slices in half.
- In a large stock pot, heat oil over medium-low heat, add onions, carrots and celery (also known as Mirepoix in France), sauté for 10 minutes. Smells delicious already!
- Add garlic and spices, sauté for 1 minute more or until fragrant.
- Add tomatoes, broth, potatoes, cabbage, beans and optional greens. Bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until potatoes and cabbage are tender.
- Taste for seasoning. Add salt and pepper as needed. Enjoy!
Video
Notes
Notes:
* If Herbs de Provence are not available, substitute another combination, as suggested above. Italian Blend seasoning would also work well. A sprinkle of red pepper flakes makes for a nice addition, too. This is a great recipe for using leftover produce. If you’re missing one or two items, you can still pull this together and have a wonderful soup!
Nutrition:
Per serving (8 total): Calories 195; Total Fat 3g; Sat Fat 0g; Sodium 436mg; Carbs 36; Fiber 9g; Total Sugars 8g; Added Sugars 1g; Protein 8g; Vit D 0mcg; Calcium 99mg; Iron 3mg; Potassium 847mg; Vit A 121% DV; Vit C 41% DV; Vit K 60% DV; Vit B1 60% DV.
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