Don’t let the name mislead you—cabbage soup is so much more than the one ingredient. It’s packed with flavor-boosting veggies, including onions, carrots, tomatoes (okay, fruit), and white beans.
cabbage soup
Cabbage Soup
Ingredient
- 3 tbsp. olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground fennel seeds (optional)
- 1 small (2-lb.) head green cabbage, chopped
- 4 garlic cloves, chopped
- 4 c. vegetable broth
- 2 (15-oz.) cans diced tomatoes, undrained
- 2 bay leaves
- 2 (15-oz.) cans white beans, drained and rinsed
- Chopped parsley, for serving
Instructions
- In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, salt, pepper, and fennel seeds, if using. Cook, stirring occasionally, until the vegetables are slightly softened, 5 to 7 minutes. Add the cabbage and garlic to the pot and stir to combine. Cook, stirring occasionally, until the cabbage is slightly softened, about 5 minutes.
- Add the broth, tomatoes, and bay leaves. Bring to a simmer; cover, and cook until the cabbage is tender, about 15 minutes. Stir in the white beans and simmer, uncovered, for 5 minutes. Remove the bay leaves.
- Serve in soup bowls topped with parsley.