USA · Soups
Cabbage and White Bean Soup
Green cabbage and cannellini beans in a tomato-herb broth with carrots and celery.
Ingredients
- head of green cabbage0.5
- canned cannellini beans800 g
- canned diced tomatoes400 g
- carrots3
- celery stalks3
- onion1
- garlic cloves4
- vegetable or chicken broth1.5 l
- olive oil2 tbsp
- dried thyme1 tsp
- smoked paprika1 tsp
- salt1 tsp
- black pepper0.5 tsp
- red wine vinegar1 tbsp
- fresh parsley2 tbsp
Method
- 1Cut the cabbage into rough 3cm pieces. Dice the carrots into coins and the onion into chunks.
- 2Heat olive oil in a large pot over medium heat. Add the onion and cook 5 minutes until soft. Add the minced garlic, thyme and smoked paprika. Stir and cook 1 minute — the spices need a minute in hot oil before the liquid goes in.
- 3Add the carrots and celery. Stir and cook 3 minutes.
- 4Add the tomatoes, broth and cabbage. Bring to a boil, then reduce to a simmer. Cook uncovered for 15 minutes until the cabbage is tender.
- 5Drain and rinse the cannellini beans. Add to the pot. Mash a spoonful of beans against the side of the pot and stir them back in — this thickens the broth without any extra steps. Simmer 10 more minutes.
- 6Remove from heat. Stir in the red wine vinegar. Season with the black pepper (½ tsp), then taste and adjust salt. Serve with a drizzle of good olive oil and fresh parsley. The vinegar makes everything taste sharper and more alive — don't skip it.