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Easy Cabbage and Bean Soup
Easy Cabbage and Bean Soup
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Quick and hearty meatless cabbage and bean soup with rich pureed carrot and leek base.
Ingredients:
  • 2 Tablespoons olive oil, plus more for drizzling
  • 2 leeks, white and light green parts only, chopped
  • 3/4 cup sliced carrots
  • 1 1/2 quarts low-sodium vegetable broth
  • 1/4 cup tomato paste
  • 2 teaspoons dried Italian herb seasoning blend
  • Salt and pepper, to taste
  • 1 pound cabbage, chopped
  • Pinch of red pepper flakes, optional
  • 2 15-ounce cans Great Northern beans, drained
  • Fresh thyme sprigs for optional garnish
Instructions:
  • In a Dutch oven over medium heat, sauté leeks and carrots in olive oil for 3 minutes. Add garlic and cook for 30 seconds until fragrant.
  • Pour vegetable broth into the pot, mix in tomato paste and Italian seasoning, then bring to a boil. Lower the heat, cover, and gently simmer until vegetables are tender, approximately 10 minutes.
  • Puree the vegetables and liquid using an immersion blender, then season with salt and pepper for a deliciously flavorful blend.
  • Turn up the heat to medium-high and let the mixture come to a boil. Add in the cabbage, red pepper flakes, and an extra pinch of salt, if preferred. Once boiling, lower the heat and let it simmer until the cabbage is soft, about 20 to 25 minutes. Mix in the beans and continue to simmer until they are warmed up, approximately 5 minutes longer.
  • For added flair, serve the dish warm with optional fresh thyme sprigs and a generous drizzle of olive oil.

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