Name: Hearty Cabbage Soup with Tomatoes and White Beans Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 carrots, chopped; 1 medium yellow onion, diced; 1 celery rib, diced; 4 garlic cloves, grated; 2 Yukon Gold potatoes, diced; 1 small green cabbage (about 1 pound or 9 cups chopped); 1 teaspoon dried thyme; Fresh parsley, for garnish; 2 (14.5-ounce) cans fire-roasted diced tomatoes; 4 cups vegetable broth; 1 (15.5-ounce) can cooked white beans, drained and rinsed; 2 tablespoons white wine vinegar; 2 tablespoons extra-virgin olive oil; ¾ teaspoon sea salt; Freshly ground black pepper, to taste

Description

This hearty and nutritious Cabbage Soup combines fresh vegetables, white beans, and fire-roasted tomatoes simmered to perfection in a flavorful broth. It’s a comforting, low-calorie, and easy-to-make meal perfect for a healthy lunch or dinner.

Ingredients

Scale

Vegetables and Herbs

2 carrots, chopped
1 medium yellow onion, diced
1 celery rib, diced
4 garlic cloves, grated
2 Yukon Gold potatoes, diced
1 small green cabbage (about 1 pound or 9 cups chopped)
1 teaspoon dried thyme
Fresh parsley, for garnish

Liquids and Canned Goods

2 (14.5-ounce) cans fire-roasted diced tomatoes
4 cups vegetable broth
1 (15.5-ounce) can cooked white beans, drained and rinsed
2 tablespoons white wine vinegar

Oils and Seasonings

2 tablespoons extra-virgin olive oil
¾ teaspoon sea salt
Freshly ground black pepper, to taste

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Instructions

Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped carrots, diced onion, diced celery, sea salt, and several grinds of black pepper. Cook while stirring occasionally for about 8 minutes, until the vegetables are softened and fragrant.
Add Liquids and Remaining Ingredients: Pour in the white wine vinegar and stir to deglaze and combine. Then add the fire-roasted diced tomatoes, vegetable broth, drained white beans, grated garlic, diced potatoes, chopped cabbage, and dried thyme. Stir well to combine all ingredients in the pot.
Simmer the Soup: Cover the pot with a lid and reduce the heat to maintain a gentle simmer. Cook for 20 to 30 minutes, or until the potatoes and cabbage are tender when pierced with a fork.
Season and Serve: Taste the soup and adjust salt and pepper if needed. Garnish with freshly chopped parsley before serving hot.

Notes

For a spicier flavor, add a pinch of red pepper flakes during the sauté step.
You can substitute white beans with cannellini or navy beans.
This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
For a thicker consistency, blend a portion of the soup and then stir it back in.
Using fire-roasted tomatoes adds a smoky depth of flavor; regular diced tomatoes can be used as a substitute.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American