CABBAGE WHITE BEAN SOUP RECIPES

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EASY CABBAGE & WHITE BEAN SOUP | KITCHN



Easy Cabbage & White Bean Soup | Kitchn image

Provided by Sheri Castle

Categories     Main dish    Lunch    Dinner    Soup

Total Time 0S

Yield 8

Number Of Ingredients 15

1 medium yellow onion, coarsely chopped
2 medium carrots, coarsely chopped (about 1 cup)
1 small fennel bulb, cored and coarsely chopped (about 1 cup)
3 cloves garlic, peeled and crushed
2 tablespoons olive oil, plus more for drizzling
Kosher salt
1/4 cup tomato paste
6 cups low-sodium vegetable or chicken broth
1 very small cabbage (about 1 pound), such as Savoy, cored and thinly shredded
2 pieces Parmesan cheese rind (optional)
2 (15-ounce) cans cannellini beans, drained but not rinsed
1 tablespoon fresh thyme leaves
1/4 cup thinly sliced fresh basil leaves
Freshly ground black pepper
Red pepper flakes

Steps:

  • Place the onion, carrots, fennel, and garlic in the bowl of a food processor fitted with the blade attachment and pulse until very finely chopped but not pureéd. (Alternatively, chop the vegetables as finely as possible with a knife.)
  • Heat the oil in a Dutch oven or large soup pot over medium heat until shimmering. Stir in the onion mixture and a big pinch of salt. Cook, stirring occasionally, until very soft, about 10 minutes. The vegetables will nearly melt into a sauce. Increase the heat to medium-high. Stir in the tomato paste and cook, stirring quickly and continuously, until the mixture begins to sizzle, about 1 minute.
  • Stir in the broth and bring to a simmer. Stir in the cabbage and another big pinch of salt. Drop in the Parmesan rinds, if using. Simmer until the cabbage is very tender, stirring occaisonally, about 25 minutes. Retrieve the cheese rinds and either discard or nibble on them as a cook’s treat.
  • Stir in the beans, thyme, and basil and simmer to warm through, about 5 minutes. Taste and season generously with salt, pepper, and pepper flakes as needed. Serve warm, drizzled with olive oil.

Nutrition Facts : SaturatedFatContent 1.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 37.6 g, SugarContent 7.2 g, ServingSize Serves 8, ProteinContent 13.8 g, FatContent 6.1 g, Calories 253 cal, SodiumContent 350.8 mg, FiberContent 7.9 g, CholesterolContent 0 mg

BEAN CABBAGE SOUP RECIPE: HOW TO MAKE IT



Bean Cabbage Soup Recipe: How to Make It image

I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.

Provided by Taste of Home

Categories     Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 2 servings.

Number Of Ingredients 14

2 tablespoons chopped celery
1 tablespoon chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup cubed zucchini
1/3 cup cubed peeled potato
1/3 cup sliced carrot
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup cannellini beans, rinsed and drained
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Dash pepper
1/2 cup coarsely chopped cabbage
1/4 cup cooked rice
1 tablespoon grated Parmesan cheese

Steps:

  • In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

Nutrition Facts : Calories 165 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 530mg sodium, CarbohydrateContent 26g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 7g protein. Diabetic Exchanges 1-1/2 starch

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