Cabbage and White Bean Soup
Hey there, lovely people! Today, I'm excited to share with you a comforting and hearty recipe that's perfect for chilly days: Cabbage and White Bean Soup. This soup is not only delicious but also incredibly nourishing, making it a favorite among families and soup enthusiasts alike. Let's dive into the wonderful world of homemade soups!
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula for stirring
- Knife and cutting board for chopping vegetables
- Measuring cups and spoons
Ingredients
- 1 small head of cabbage, shredded
- 2 cans white beans, drained and rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery to the pot and cook until softened about 5-6 minutes.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
- Stir in the shredded cabbage and cook until wilted, about 3-4 minutes.
- Add the drained and rinsed white beans to the pot, along with the vegetable broth, dried thyme, and dried oregano.
- Bring the soup to a simmer and let it cook for 20-25 minutes, or until the vegetables are tender and the flavors have melded togethe
- Season the soup with salt and pepper to taste, adjusting as needed.
- Serve the Cabbage and White Bean Soup hot, garnished with fresh herbs if desired.