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Vegetable Cabbage Soup
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Vegetable Cabbage Soup
Category
Soups and Breads
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Ingredients
- 2 tablespoons Fustini's Garlic olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 stalks of celery, minced
- 1/2 teaspoons chili powder
- Kosher salt & freshly ground black pepper
- 1 (15-oz.) can of white beans, drained and rinsed
- 2 garlic cloves, minced
- 1 teaspoon thyme leaves
- 4 cups low-sodium chicken (or vegetable) broth
- 2 cups of water
- 1/2 large head cabbage, chopped
- 1 (15-oz.) can of fire-roasted tomatoes, chopped
- pinch red pepper flakes
- 2 tablespoons freshly chopped parsley, plus more for garnish
Ingredients
Directions
- In a large dutch oven over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant about 30 seconds. Add broth and water, and bring to a simmer.
- Stir in tomatoes and cabbage and simmer until cabbage is wilted about 6 minutes. Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.
Recipe Note
This is the most adaptable soup. It's flavorful, incredibly healthy, and comes together in no time. Leftover pulled pork, shredded chicken, or braised beef would be delicious. Just add it in during the last few minutes of cooking, just to warm it up. Adapted from delish.com