BEAN CABBAGE 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

VEGETARIAN WHITE BEAN SOUP RECIPE: HOW TO MAKE IT



Vegetarian White Bean Soup Recipe: How to Make It image

The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 11

2 small zucchini, quartered lengthwise and sliced
1 cup each chopped onion, celery and carrot
2 tablespoons canola oil
3 cans (14-1/2 ounces each) vegetable broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Minced fresh oregano, optional

Steps:

  • In a large saucepan, saute the zucchini, onion, celery and carrot in oil over medium heat until crisp-tender, 5-7 minutes. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 5 minutes. If desired, garnish with fresh oregano.

Nutrition Facts : Calories 117 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 555mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch

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