Background and History
Easy Cabbage and Bean Soup is a humble and nourishing dish that transcends cultures and traditions. Rooted in the simplicity of combining cabbage, beans, and aromatic seasonings, this soup embodies comfort, health, and the timeless art of creating a hearty meal from pantry staples.
1 tablespoon olive oil
1 onion, diced
2 carrots, sliced
3 cloves garlic, minced
4 cups green cabbage, shredded
1 can (14 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
In a large pot, heat olive oil over medium heat. Sauté diced onions, sliced carrots, and minced garlic until softened.
Add shredded cabbage to the pot and cook until it begins to wilt.
Incorporate Tomatoes and Beans
Stir in diced tomatoes and cannellini beans, ensuring all ingredients are well combined.
Pour Vegetable Broth
Pour in the vegetable broth, followed by dried thyme and paprika. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes to allow flavors to meld.
Ladle the Easy Cabbage and Bean Soup into bowls. Garnish with fresh parsley if desired.
(Per Serving – based on 4 servings)
Customize with additional vegetables like celery or zucchini.
Enhance the flavor with a splash of balsamic vinegar before serving.
This soup can be stored in the refrigerator for a few days, making it an excellent meal prep option.
Check the ingredients in the vegetable broth for potential allergens.
Adjust the recipe to accommodate dietary restrictions or allergies.