Easy White Bean Cabbage Soup
Made in one bowl and packed with nutrients, this soup is as healthy as it is comforting! (vegan and gluten-free)
Servings: 4 bowls
Calories: 286kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion finely chopped (approx. 2 cups)
- 3 carrots finely chopped (approx. 1 cup)
- 4 garlic cloves minced
- 1 teaspoon ground coriander or ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 small head green cabbage cored and thinly sliced (approx. 4 cups)
- 15 ounces fire roasted tomatoes or diced/crushed tomatoes
- 15 ounces tomato sauce (pureed tomatoes)
- 5 cups vegetable broth
- 15 ounces great northern or cannellini beans drained and rinsed
- salt & pepper to taste
Instructions
- In a large pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes, until translucent.
- To the pot, add the carrot, garlic and spices (coriander, paprika, oregano) then stir to combine. Cook for an additional 5 minutes.
- Next add the cabbage to the pot. Pour in the tomatoes with their juices, tomato sauce and vegetable broth. Bring to a rapid boil then reduce to a simmer and cook for 15-20 minutes, until the cabbage is just tender.
- Add the drained beans and cook for 5 more minutes until heated through. Serve warm and enjoy! Leftovers can be stored in an airtight container for up to 4 days or you can freeze them for up to one month. Make sure it is cooled to room temperature prior to freezing.
Nutrition
Calories: 286kcal | Carbohydrates: 54g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1917mg | Potassium: 919mg | Fiber: 17g | Sugar: 19g | Vitamin A: 9509IU | Vitamin C: 98mg | Calcium: 252mg | Iron: 4mg