Cabbage Soup
Servings: 4
Ingredients
| Qty | Ingredient |
|---|---|
| 3 tbsp | olive oil |
| 1 ea | medium yellow onion, chopped |
| 2 ea | medium carrots, sliced |
| 1 tsp | salt |
| ½ tsp | ground black pepper |
| 1 tsp | oregano |
| ½ tsp | ground fennel seeds (optional) |
| 1 ea | small (2 lb) head green cabbage, chopped |
| 4 ea | garlic cloves, chopped |
| 4 cups | vegetable broth |
| 2 ea | 15 oz cans diced tomatoes, undrained |
| 2 ea | bay leaves |
| 2 ea | 15 oz cans white beans, drained and rinsed |
Preparation
- Saute the onion, carrot, salt, pepper, oregano and optional fennel seed at medium heat until slightly softened, about 5-7 minutes
- Stir the cabbage and garlic and cook, stirring occasionally, until the cabbage is slightly softened, about 5 minutes.
- Add the broth, tomatoes, and bay leaves. Bring to a simmer; cover, and cook until the cabbage is tender, about 15 minutes.
- Stir in the white beans and simmer, uncovered, for 5 minutes. Remove the bay leaves.
- Serve in soup bowls topped with parsley.