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Hearty Cabbage Soup with White Beans and Fire-Roasted Tomatoes Recipe

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4.3 from 13 reviews

This hearty and healthy cabbage soup is a comforting blend of fresh vegetables, white beans, and fire-roasted tomatoes simmered in a flavorful broth. Perfect for a light lunch or dinner, it’s packed with nutrients and easy to prepare in just 45 minutes.

Ingredients

Vegetables & Herbs

  • 1 large yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp. fresh thyme leaves
  • 1/2 large head cabbage, chopped
  • 2 tbsp. chopped fresh parsley, plus more for serving

Pantry Items & Seasonings

  • 2 tbsp. extra-virgin olive oil
  • 1/2 tsp. chili powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of crushed red pepper flakes
  • 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

  1. Prepare the Base Vegetables: In a large pot or Dutch oven over medium heat, heat the extra-virgin olive oil. Add the finely chopped onion, carrots, celery, and chili powder. Season with kosher salt and freshly ground black pepper. Cook while stirring often until the vegetables are softened, about 8 minutes.
  2. Add Beans, Garlic, and Thyme: Stir in the drained and rinsed white beans, finely chopped garlic, and fresh thyme leaves. Cook while stirring occasionally until the garlic is fragrant, about 1 minute.
  3. Simmer the Broth and Vegetables: Add the low-sodium vegetable or chicken broth along with 2 cups of water to the pot and bring the mixture to a simmer. Stir in the chopped cabbage and canned fire-roasted tomatoes. Continue to simmer, stirring occasionally, until the cabbage has wilted, approximately 6 minutes.
  4. Finish the Soup: Remove the pot from heat. Stir in the chopped fresh parsley and a pinch of crushed red pepper flakes. Taste and adjust seasoning with additional salt and freshly ground black pepper as desired.
  5. Serve and Garnish: Divide the soup among serving bowls and top each with additional fresh parsley for a bright finish.

Notes

  • For a vegan version, be sure to use vegetable broth instead of chicken broth.
  • Adjust the chili powder and crushed red pepper flakes according to your preferred spice level.
  • This soup can be refrigerated for up to 4 days and reheated gently on the stovetop or in a microwave.
  • Adding a squeeze of fresh lemon juice before serving brightens the flavors.
  • White beans add protein and creaminess without using dairy or meat.

Find it online: https://cookedbysarah.com/hearty-cabbage-soup-with-white-beans-and-fire-roasted-tomatoes-recipe/