White Bean Cabbage Soup with Potatoes
A comforting and nutritious soup featuring white beans, cabbage, and potatoes, perfect for chilly days.
Ingredients
Main Ingredients
- 1 small head cabbage, chopped Use green or savoy cabbage for best results.
- 1 can white beans, drained and rinsed Any variety of white beans can be used.
- 2 large potatoes, diced Russet or Yukon Gold work well.
- 1 onion, chopped Yellow or white onion for sweetness.
- 2 cloves garlic, minced Adjust garlic to taste.
- 4 cups vegetable broth Choose low-sodium broth for better seasoning control.
- 1 teaspoon thyme Dried thyme is typically used.
- to taste Salt and pepper Season according to preference.
- for cooking Olive oil For sautéing the vegetables.
Instructions
Preparation
- In a Dutch oven or soup pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- Add the chopped cabbage and diced potatoes; cook for about 5 minutes, stirring occasionally until the cabbage begins to wilt.
- Pour in the vegetable broth and stir in the white beans and thyme, letting the ingredients mingle and cook together.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 40 minutes, depending on your desired texture.
- Season with salt and pepper to taste.
- Serve warm and enjoy your hearty soup with a slice of crusty bread for dipping!
Notes
Make-Ahead: This soup keeps beautifully in the fridge for up to 3 days. Freezing: Let the soup cool completely, then portion into freezer-safe containers. It will last for up to 3 months.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 34gProtein: 6gFat: 3gSodium: 600mgSugar: 2g
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