Cabbage Soup
Servings: 4 people
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 (1) onion chopped
- 1 rib (1 rib) celery chopped
- 3 medium (3 medium) carrots chopped
- 1 (1) leek chopped
- 3 cloves (3 cloves) garlic
- ⅓ cup (80 grams) tomato paste
- ½ teaspoon (½ teaspoon) dried thyme or 3 sprig fresh thyme
- ½ teaspoon (½ teaspoon) dried rosemary or 1 sprig fresh rosemary
- 2 pounds (900 grams) green cabbage
- 1 large (1 large) potato optional, cut into small bite-size pieces
- 1 can (15 ounces) (400 grams) diced tomatoes
- 4 cups (1 liter) vegetable stock
- 3 cans (15 ounces each) (720 grams) white beans or 4½ cups cooked white beans. You can use cannellini, navy, lima, or great northern beans.
- 1 teaspoons (1½ teaspoons) salt or more to taste + 2 twists black pepper
- ¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
- 1½ tablespoon (1½ tablespoon) balsamic vinegar substitute 1 tablespoon apple cider vinegar
- MAKE FLAVOR BASE: Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 onion, 1 rib celery, 3 medium carrots, and 1 leek all chopped.Season with a pinch of salt, black pepper, and ¼ teaspoon red pepper flakes and sauté for 5 to 8 minutes, stirring often.Add 3 cloves garlic (pressed), ⅓ cup tomato paste, ½ teaspoon dried thyme, and ½ teaspoon dried rosemary and sauté 2 more minutes.Tip: To prepare the leek, cut it in half lengthwise and rinse its layers under running water to remove dirt before chopping it.
- ADD VEGETABLES: Chop 2 pounds green cabbage in quarters, then into bite-size pieces. Add it to the pot with 1 large potato (diced), 1 can (15 ounces) diced tomatoes, 3 of the 4 cups vegetable stock, and 2 of the 3 cans (15 ounces each) white beans. Blend the remaining 1 cup of broth with the remaining 1 can of white beans (drained) and add the mixture to the pot.
- SIMMER: Season with 1 teaspoons salt, stir, and simmer for 20 to 30 minutes or until the cabbage and potatoes are tender.Finally, stir in 1½ tablespoon balsamic vinegar then taste and adjust for salt before serving.
- SERVING SUGGESTIONS: We recommend serving cabbage soup with brown rice, a dollop of Greek yogurt or non-dairy yogurt, chopped scallions and parsley, a squeeze of lemon, lemon zest, and toasted pinenuts.
Nutritional information is an estimate for one large serving of cabbage soup out of 4 servings without rice and toppings.
SERVES WELL WITH
We recommend serving this with brown rice or toasted bread, chopped scallions or parsley, lemon zest and juice, toasted pinenuts or almonds, and Greek yogurt or non-dairy yogurt.
SUBSTITUTIONS
Extra virgin olive oil: Substitute regular olive oil.
Onion: Substitute shallots.
Leek: Substitute three green onions or two scallions.
Tomato paste: Try not to substitute tomato paste.
Thyme & rosemary: Substitute a teaspoon of Italian herbs mix.
Green cabbage: Substitute white cabbage, pointed cabbage, Savoy cabbage, red cabbage, bok choy, kale, napa cabbage, or Swiss chard for green cabbage.
White beans: You can interchangeably use cannellini, navy, great northern, or lime beans. We use cannellini beans. You can also use rinsed canned beans or cook dried beans yourself. Here’s our guide on how to cook dried white beans.
Potato: Optional.
Diced tomatoes: Substitute crushed tomatoes for diced.
Red pepper flakes: Substitute a thinly sliced fresh chili or some gochujang to taste for the red pepper flakes.
Balsamic vinegar: We use balsamic vinegar to add a sweet, savory, and acidic twist to the soup. You can substitute apple cider vinegar, soy sauce, or tamari for balsamic vinegar.
STORAGE
Make ahead: Cabbage soup is excellent for meal prep as it keeps well in the fridge and freezer.
Refrigerator: Let the soup cool down at room temperature, then store it in an airtight container for four days.
Freezer: Let the cabbage soup cool down entirely, then freeze it for three months.
Thaw and Reheat: Thaw slowly in the refrigerator, microwave, or saucepan with a splash of water. Reheat in the microwave or saucepan.
