Description
A hearty and healthy vegetable soup packed with flavor and nutrition.
Ingredients
Scale
- 1 cup dried white beans (such as cannellini or great northern, soaked overnight)
- 1 small head of cabbage, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions
- If you’ve soaked your dried white beans overnight, drain and rinse them. If using canned beans, just drain and rinse.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, diced carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened and the onions are translucent.
- Stir in the minced garlic and chopped cabbage. Cook for an additional 5 minutes, letting the cabbage wilt down.
- Add the soaked beans, vegetable broth, dried thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
- Let the soup simmer gently for about 30-40 minutes until the beans are tender, stirring occasionally.
- Taste the soup and adjust salt and pepper as needed. Serve warm and enjoy!
Notes
- This soup can be made with canned beans for a quicker preparation.
- Feel free to add other vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg