Hearty and delicious, this easy cabbage and bean soup would be great for a quick meatless meal. Add some cornbread, or a crusty baguette and a green salad, and you're there!
Ingredients
- olive oil, plus more for drizzling: 2 Tbsp
- leeks, white and light green parts only: 2 piece (chopped)
- carrots: 0.75 cup (sliced)
- garlic: 3 clove (minced)
- 1/2 quarts low-sodium vegetable broth: 1 piece
- tomato paste: 0.25 cup
- Italian herb seasoning: 2 tsp (dried)
- salt and freshly ground black pepper: (to taste)
- cabbage: 1 pound (chopped)
- pinch red pepper flakes: 1 piece (optional)
- Great Northern beans: 2 cans (15 ounce cans)
- thyme sprigs: (for garnish, fresh, optional)
Metric Conversion
Stages of cooking
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Heat olive oil in a Dutch oven over medium heat. Add leeks and carrots, and cook, stirring frequently, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
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Pour in vegetable broth, stir in tomato paste and Italian seasoning, and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 10 minutes.
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Using an immersion blender, puree the vegetables and liquid. Season with salt and pepper.
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Increase heat to medium and bring to a boil. Stir in cabbage, red pepper flakes, and a couple more pinches of salt, if desired. Bring to a boil, reduce heat, and simmer until cabbage is tender, 20 to 25 minutes.Stir in beans and simmer until beans are heated through, about 5 minutes more.
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Serve warm, garnished with fresh thyme sprigs, if desired, and drizzled with olive oil. Cook’s Note If you do not have an immersion blender, fill the jar of a blender no more than halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the pot. Repeat with remaining soup.
