Savor the richness of a delightful cabbage and bean soup – a perfect choice for a rapid, meat-free meal. Elevate your dining experience by pairing it with some golden cornbread, a crusty baguette, and a refreshing green salad. Let’s dive into this culinary adventure!
By Brenda Venable
Preparation: 20 mins | Cooking: 35 mins | Total Time: 55 mins
- 2 tablespoons of olive oil, with an additional drizzle
- 2 leeks, finely chopped (white and light green parts only)
- 3/4 cup of thinly sliced carrots
- 3 cloves of minced garlic
- 1 1/2 quarts of low-sodium vegetable broth
- 1/4 cup of tomato paste
- 2 teaspoons of dried Italian herb seasoning
- Salt and freshly ground black pepper to suit your taste
- 1 pound of chopped cabbage
- A pinch of optional red pepper flakes
- 2 cans (15 ounces each) of great Northern beans
- Optional fresh thyme sprigs for garnish
1. Sautéing Aromatics
Begin by heating olive oil in a Dutch oven over medium heat. Add finely chopped leeks and sliced carrots, stirring frequently for approximately 3 minutes. Introduce minced garlic, allowing it to cook until its fragrance fills the air (around 30 seconds).
2. Flavorful Broth Creation
Pour in the low-sodium vegetable broth, stirring in the tomato paste and Italian herb seasoning. Bring the mixture to a lively boil. Reduce the heat to low, cover, and let it simmer until the vegetables achieve a tender state, typically around 10 minutes.
3. Velvety Puree
Employ an immersion blender to seamlessly puree the vegetables and liquid into a smooth consistency. Season the blend with the desired amount of salt and pepper.
4. Cabbage Infusion
Increase the heat to medium, returning the concoction to a boil. Stir in the chopped cabbage, red pepper flakes (if desired), and additional salt to taste. Bring it to a boil once again, then reduce the heat and simmer until the cabbage reaches a delightful tenderness, spanning 20 to 25 minutes.
5. Bean Integration
Stir in the great Northern beans and allow them to simmer until heated through, a process taking about 5 minutes more.
Serve this delectable soup warm, optionally garnished with fresh thyme sprigs, and drizzled with a touch of olive oil.
Cook’s Pro Tip
In the absence of an immersion blender, opt for a blender. Fill the jar no more than halfway with hot soup, cover it securely, and pulse a few times while holding the lid down with a potholder. Pour the blended soup back into the pot and repeat the process for the remaining soup.