How to Make a Satisfying, Veggie-Packed Cabbage Soup

Prep: 15 mins

Cook: 30 mins

Difficulty: Easy

Servings: 6 Servings

ne of the most satisfying, comforting ways to use up a humble head of cabbage is with a pot of homemade vegetable soup. This version, filled with protein-packed white beans and veggies, manages to be both hearty and light at the same time. It’s a good-for-you soup that’s incredibly comforting and comes together with a few fresh things and a couple of pantry staples.

Ingredients

1 medium yellow onion3 medium carrots3 stalks celery2 cloves garlic1 small head green cabbage (about 1 1/4 pounds)1 (15-ounce) can white beans2 tablespoons olive oil2 teaspoons dried Italian seasoning1 1/2 teaspoons kosher salt1/4 teaspoon freshly ground black pepper1 (15-ounce) can fire-roasted diced tomatoes6 cups low-sodium vegetable or chicken broth1/4 cup fresh parsley leaves (optional)EquipmentCutting boardChefs knife6-quart or larger Dutch oven or heavy-bottomed potMeasuring spoons and cupsWooden spoonCan openerBowlsFine-mesh strainer

Instructions

Prepare the vegetables. Prepare the following, placing them all in the same large bowl: Dice 1 medium yellow onion, peel and dice 3 medium carrots, dice 3 medium celery stalks, and mince 2 garlic cloves. Core 1 head green cabbage, chop the leaves into 1/2-inch pieces, and place in a separate bowl. Drain and rinse 1 can white beans.
Soften the aromatics. Heat 2 tablespoons olive oil in a 6-quart or larger Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, celery, garlic, 2 teaspoons dried Italian seasoning, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes.
Add cabbage, beans, tomatoes, and broth. Stir in the cabbage, white beans, 1 can fire-roasted diced tomatoes and their juices, and 6 cups vegetable or chicken broth. Bring to a boil.
Simmer for 20 minutes. Reduce the heat to low and simmer uncovered until the cabbage is tender, about 20 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves, if desired. Sprinkle the parsley on the soup before serving.