Creamy Cabbage White Bean Soup
This creamy cabbage white bean soup is a warm and delicious vegetarian meal. It's easy to make, healthy and delicious!
Equipment
Ingredients
- 2 tbs olive oil
- 1 large shallot, diced small
- 2 large carrots, diced
- 2 large celery stalks, diced
- 4 cloves garlic, minced
- 2 tbs tomato paste
- 4 cups (280 g) cabbage, chopped
- 1 tsp salt
- 1/2 tsp each garlic powder, onion powder + Italian herb blend
- 3/4 tsp paprika
- 4 cups (0.95 l) vegetable broth
- 30 oz (0.85 kg) cannellini beans, 2 cans drained + rinsed
- optional garnish: drizzle olive oil, chopped scallions, freshly grated parmesan + lemon wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the shallot, carrots and celery for 3-4 minutes. Stir in the garlic for 30 seconds. Stir in the tomato paste until all is well coated - about 1 minute. Next, stir in the cabbage and seasonings listed above. Then, pour in the broth and the beans. Bring to a boil, lower to a simmer, cover the pot and cook for 20 minutes.
- Transfer about 1½ cups of the soup to a small blender and puree until smooth. Pour that back into the soup and stir to combine. Serve soup with chopped scallions, olive oil drizzle, grated parmesan and a fresh squeeze of lemon juice!
Notes
You may also like this Creamy Spicy Fasolada Soup
- Store leftovers in an airtight container in your fridge for up to 4 days or freeze for up to 3 months.
- I prefer low sodium chicken broth in this recipe.
Calories: 275kcal, Carbohydrates: 47g, Protein: 14g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 2082mg, Potassium: 356mg, Fiber: 14g, Sugar: 8g, Vitamin A: 6744IU, Vitamin C: 32mg, Calcium: 179mg, Iron: 5mg
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