Garlic Cabbage White Bean Soup
A hearty vegan soup featuring garlic, cabbage, and white beans for a comforting meal.
Equipment
- 1 Large pot for cooking the soup
- 1 Ladle for serving
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 1 head of cabbage shredded
- 2 cans 15 oz each white beans, rinsed and drained
- 8 cups vegetable broth
- 2 teaspoons dried thyme
- Salt and pepper to taste
Optional Add-ins
- 1 teaspoon smoked paprika
- 1 cup diced tomatoes
- 1/4 cup nutritional yeast
- Fresh herbs for garnish
Instructions
Preparation
- Dice the onion, mince the garlic, and shred the cabbage. Rinse and drain the beans.
- In a large pot, heat olive oil over medium heat. Add onion and cook for 5 minutes until soft.
- Stir in minced garlic and cook for an additional minute until fragrant.
Cooking
- Add shredded cabbage to the pot and cook until it starts to soften.
- Add the white beans, vegetable broth, and thyme. Bring to a boil.
- Reduce heat to a simmer and cook for 30 minutes, stirring occasionally.
Final Touches
- Season with salt and pepper to taste. Add optional ingredients if desired.
Serving
- Serve hot, garnished with fresh herbs. Pair with bread or salad as desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
Pro Tips: Adjust the seasoning to your taste preferences for the best result.
Ingredient Substitutions: Use kale instead of cabbage for a different texture.
How to Serve: Serve with crusty bread or a fresh salad.
Storage & Freshness: Keep in an airtight container for optimal freshness.
Make-Ahead Tips: Prepare the soup a day in advance to enhance the flavors.
Ingredient Substitutions: Use kale instead of cabbage for a different texture.
How to Serve: Serve with crusty bread or a fresh salad.
Storage & Freshness: Keep in an airtight container for optimal freshness.
Make-Ahead Tips: Prepare the soup a day in advance to enhance the flavors.