Description
A nourishing, filling bowl of cozy goodness packed with beans and veggies, perfect for family dinners or a healthy weeknight meal.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 1 celery rib, diced
- ¾ teaspoon sea salt
- Several grinds of freshly ground black pepper
- 2 tablespoons white wine vinegar
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 (15.5-ounce) can cooked white beans, drained and rinsed
- 4 garlic cloves, grated
- 2 Yukon Gold potatoes, diced
- 1 small green cabbage (about 1 pound, chopped ~9 cups)
- 1 teaspoon dried thyme
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add carrots, onion, celery, salt, and some pepper, sauté for about 8 minutes.
- Stir in the white wine vinegar for a quick bright note.
- Add fire-roasted tomatoes, vegetable broth, white beans, garlic, potatoes, cabbage, and thyme. Stir gently.
- Cover the pot, reduce to a gentle simmer, and cook for 20 to 30 minutes until potatoes and cabbage are tender.
- Taste, adjust salt/pepper as needed, ladle into bowls, garnish with parsley, and serve.
Notes
Keeps beautifully for up to 4 days in an airtight container. Freeze individual portions for quick lunches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg