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Cabbage and White Bean Soup Recipe

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★★★★★

5 from 59 reviews

A hearty and wholesome Cabbage and White Bean Soup featuring a medley of vegetables, herbs, and nutritious white beans simmered in savory chicken bone broth. This comforting soup combines the sweetness of caramelized onions, carrots, and fennel with the richness of fire-roasted tomatoes and fresh parsley, perfect for a nourishing meal any day of the year.

Ingredients

Scale

Vegetables & Aromatics

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 carrots, diced
  • 1/2 fennel bulb, diced
  • 4 cloves garlic, minced
  • 1 head green cabbage, sliced and core removed
  • 1/4 cup fresh parsley, chopped (for serving)

Herbs & Seasonings

  • 1 tablespoon dried oregano leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Liquids & Canned Goods

  • 1 can (about 15 ounces) fire roasted tomatoes
  • 1 cup tomato sauce
  • 4 cups Pacific Foods® Organic Chicken Bone Broth, Unsalted
  • 1 can (about 15 ounces) small white beans, drained and rinsed

Instructions

  1. Saute Vegetables and Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion, carrots, fennel, and minced garlic. Sauté for 5 to 8 minutes until the onion becomes translucent and the vegetables soften slightly.
  2. Add Herbs and Seasonings: Stir in the dried oregano, thyme, sea salt, and black pepper. Continue cooking for an additional 5 minutes to allow the herbs and spices to release their flavors into the mixture.
  3. Add Soup Base Ingredients: Incorporate the sliced cabbage, fire roasted tomatoes, tomato sauce, organic chicken bone broth, and drained white beans into the pot. Stir gently to combine all ingredients evenly.
  4. Simmer the Soup: Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 15 to 20 minutes, or until the cabbage becomes tender.
  5. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley. Enjoy this warm, nutritious soup immediately.

Notes

  • For a vegetarian version, substitute the chicken bone broth with vegetable broth.
  • If you prefer a spicier soup, add a pinch of red chili flakes during the herb addition step.
  • The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • White beans can be replaced with cannellini or navy beans if desired.
  • Adjust salt according to taste, especially if using salted broth or canned tomatoes with added salt.

Keywords: Cabbage soup, white bean soup, healthy soup, vegetable soup, low fat soup, easy dinner recipe, comforting soup

Find it online: https://cheframiflavor.com/cabbage-and-white-bean-soup-recipe/