Hearty and delicious, this easy cabbage and bean soup would be great for a quick meatless meal. Add some cornbread, or a crusty baguette and a green salad, and you’re there!
Easy Cabbage and Bean Soup
Hearty and delicious, this easy cabbage and bean soup would be great for a quick meatless meal. Add some cornbread, or a crusty baguette and a green salad, and you're there!
Ingredients
- 2 tablespoons olive oil plus more for drizzling
- 2 leeks white and light green parts only, chopped
- 3/4 cup sliced carrots
- 3 cloves garlic minced
- 1 1/2 quarts low-sodium vegetable broth
- 1/4 cup tomato paste
- 2 teaspoons dried Italian herb seasoning
- salt and freshly ground black pepper to taste
- 1 pound cabbage chopped
- 1 pinch red pepper flakes optional
- 15 ounce cans great Northern beans
- fresh thyme sprigs for garnish optional
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add leeks and carrots, and cook, stirring frequently, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in vegetable broth, stir in tomato paste and Italian seasoning, and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 10 minutes.
- Using an immersion blender, puree the vegetables and liquid. Season with salt and pepper.
- Increase heat to medium and bring to a boil. Stir in cabbage, red pepper flakes, and a couple more pinches of salt, if desired. Bring to a boil, reduce heat, and simmer until cabbage is tender, 20 to 25 minutes. Stir in beans and simmer until beans are heated through, about 5 minutes more.
- Serve warm, garnished with fresh thyme sprigs, if desired, and drizzled with olive oil.
