Description
This hearty and healthy cabbage soup is packed with vegetables, white beans, and fire-roasted tomatoes. It's an easy-to-make recipe perfect for cozy winter meals, offering a flavorful and satisfying dish that warms you up while keeping things light and nutritious.
Ingredients
Units
Scale
Vegetables and Aromatics
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 large head cabbage, chopped
Spices and Herbs
- 1/2 tsp chili powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp fresh thyme leaves
- 2 tbsp chopped fresh parsley, plus more for serving
- Pinch of crushed red pepper flakes
Canned Goods and Liquids
- 1 (15-oz.) can white beans, drained and rinsed
- 1 (15-oz.) can chopped fire-roasted tomatoes
- 4 cups low-sodium vegetable or chicken broth
- 2 cups water
Instructions
- Heat the oil and cook vegetables: In a large pot or Dutch oven over medium heat, heat the olive oil. Add the finely chopped onion, carrots, celery, and chili powder. Season with kosher salt and freshly ground black pepper. Cook, stirring often, until the vegetables are softened, about 8 minutes.
- Add beans, garlic, and thyme: Stir in the drained white beans, finely chopped garlic, and fresh thyme leaves. Cook, stirring occasionally, until the garlic becomes fragrant, about 1 minute.
- Add liquids and simmer: Pour in the low-sodium broth and 2 cups of water, then bring the mixture to a simmer over medium heat.
- Incorporate cabbage and tomatoes: Stir in the chopped cabbage and the canned fire-roasted tomatoes. Continue to simmer, stirring occasionally, until the cabbage has wilted, about 6 minutes.
- Finish the soup: Remove the pot from heat. Stir in the chopped fresh parsley and a pinch of crushed red pepper flakes. Adjust seasoning with salt and black pepper to taste.
- Serve: Divide the soup among bowls and garnish with additional fresh parsley for a bright, fresh finish.
Notes
- Use low-sodium broth to control the salt level in the soup.
- For a spicier kick, increase the amount of crushed red pepper flakes.
- This soup stores well and tastes even better the next day.
- For a vegan version, use vegetable broth instead of chicken broth.
- Add a squeeze of lemon juice before serving to brighten the flavors.
- Feel free to add other vegetables like green beans or peas for more variety.
Nutrition
- Serving Size: 1 serving
- Calories: 242 kcal
- Sugar: 10 g
- Sodium: 1100 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 5 mg
