Ingredients
2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, minced
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
1 (15-oz.) can white beans, drained and rinsed
2 cloves garlic, minced
1 tsp. thyme leaves
4 c. low-sodium chicken (or vegetable) broth
2 c. water
1/2 large head cabbage, chopped
1 (15-oz.) can chopped fire-roasted tomatoes
Pinch red pepper flakes
2 tbsp. freshly chopped parsley, plus more for garnish
Preparation
Step 1In a large pot (or 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. Step 2Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes. Step 3
Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.
ANY kind of cabbage variety works here, including green, red, savoy, napa, and bok choy. Go for any of these, or even mix them up. We know how healthy beans are for us. But cabbage is also a powerhouse. It’s packed with vitamins C and K, contains loads of fiber, and is also an inflammatory wonder (especially red cabbage, which BTW will impart a beautiful hue to the finished soup). To store the soup, let the soup cool entirely before storing it in an airtight container for 3 to 5 days in the fridger. Alternatively you can freeze it for up to 2 months. Are you a soup fanatic? We’ve got 75+ delicious wintery soups that will warm you right up. Made this? Let us know how it went in the comments below! Editor’s Note: The introduction to this recipe was edited on September 30, 2020.
