Cabbage, the Overlooked Veggie
White Bean and Cabbage Soup
Makes 6 servings
1 tbsp olive oil
3 cups sliced cabbage
2 peeled and sliced carrots
3-5 minced garlic gloves (depending on how much you like garlic!)
1/4 tsp pepper
1 tsp thyme
4 cups water
1 and 1/2 cubes vegetable bouillon cubes
1 can diced tomatoes with green chiles (use regular diced tomatoes if you don’t like spicy foods)
1/4 cup tomato paste
2 cans white northern or cannellini beans
1. Heat olive oil over high heat in a large pot. Add cabbage, carrots, garlic, pepper and thyme. Cook for four minutes.
2. Add water, bouillon, undrained tomatoes, and tomato paste. Stir and bring to a boil before reducing heat. Cover, simmer, and stir occasionally for 10 minutes, or until carrots are tender.
3. Mash one can of beans with a fork then add all beans to the pot. Heat for an additional 2-3 minutes.
Original recipe by Megan Ware, RDN, LD. Registered and Licensed Dietitian Nutritionist in The Woodlands, TX.
