Bean and Cabbage Soup
This Bean and Cabbage Soup is a healthy and hearty option perfect for lunch or dinner. It combines tender cabbage, sweet carrots, and creamy cannellini beans in a light yet flavorful broth. A great source of fiber and protein, this soup is both filling and nutritiou, while being easy to prepare in just under an hour. For a complete meal, top the soup with fresh chives for a bright finish, and enjoy it with crusty bread.
Ingredients
- 2 tbsp olive oil
- 1 lb green cabbage, chopped into bite size pieces or thinly sliced about 4 cups
- 1 large white or yellow onion, diced
- 4 carrots, chopped or sliced
- 3 stalks of celery, sliced
- 6 cups chicken stock or vegetable broth
- 2 cans cannellini beans (15.5 ounce or 439 gram cans) drained and rinsed
- salt and pepper to taste
- fresh chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots and cabbage to pot and cook until softened, 7 minutes.
- Add celery and stock or broth to pot and bring to a boil.
- Cover the pot and lower the heat at a simmer for 15-20 minutes.
- Season to taste with salt and pepper.
- Add cannellini beans and heat for another 2 minutes.
- Serve with snipped chives.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 50gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 436mgPotassium: 1208mgFiber: 10gSugar: 9gVitamin A: 6895IUVitamin C: 32mgCalcium: 164mgIron: 5mg
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