INGREDIENTS
1 tablespoon avocado oil
1 yellow onion
2 carrots
4 garlic cloves
1½ tablespoons tomato paste
1 teaspoon red pepper flakes
½ teaspoon ground thyme
½ teaspoon oregano
1 bay leaf
8 cups vegetable broth
1 can diced tomatoes fire roasted tastes great!
1 head of cabbage ~1½ lbs
1 can cannellini beans see notes for substitutions
1 teaspoon salt
½ teaspoon black pepper
⅓ cup cilantro chopped, for garnish, optional
INSTRUCTIONS
Heat oil in a large pot on medium high heat. Add chopped onion, carrots and celery and cook until soft, about 5 to 6 minutes.
Add minced garlic and cook for 30 seconds while stirring constantly, until fragrant. Add tomato paste, red pepper flakes, thyme, and oregano and cook for 2 minutes, careful not to burn.
Add chopped cabbage and tomatoes and cook for a minute. Then, add vegetable broth, bay leaf, salt and pepper, and cook for 15 minutes.
Finally, add the cannellini beans, and cook for an additional 10 minutes until the cabbage is tender. Start checking after 5 minutes, to avoid overcooking!
Turn off heat, adjust seasoning as needed, remove the bay leaf and garnish with chopped cilantro. Serve hot with some crusty bread!
NOTES
Choice of beans: You can replace the cannellini beans with any beans of your choice. I’ve used Northern beans, chickpeas, and even kidney beans in this recipe!
Add greens: I love stirring in some spinach or kale at the end to add some more texture and flavor to this recipe.
Add in starches: You can add potatoes or sweet potatoes to this recipe if you want something a bit more filling. You can also add cooked pasta to the recipe to add a carb component.
When you add the vegetable stock, make sure to scrape the bottom for any “brown bits” – this will impart extra flavor to the soup!
NUTRITION
Calories: 163kcal | Carbohydrates: 32g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1886mg | Potassium: 546mg | Fiber: 9g | Sugar: 11g | Vitamin A: 4527IU | Vitamin C: 66mg | Calcium: 149mg | Iron: 3mg
