Cabbage And White Bean Soup
This cabbage and white bean soup is quick and easy to make. It uses simple pantry staples paired with fresh vegetables and is ready in just 30 minutes.
Servings: 6 Servings
Calories: 197kcal
Equipment
Ingredients
- 1 tablespoon avocado oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 1/2 teaspoon rosemary
- 1 1/2 teaspoon thyme
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 6 cups water + vegetable bouillon
- 1 small head of green cabbage roughly chopped
- 3 large yellow potatoes diced
- 1 15.5 oz can great northern beans drained + rinsed
- fresh basil and green onions for topping
Instructions
- Heat oil in medium pot and sauté onion for 4-5 minutes.
- Add in garlic, herbs, and spices and cook for another 1-2 minutes.
- Pour in remaining ingredients and simmer for 15-20 minutes, until the cabbage and potatoes become soft.
- Serve with finely sliced basil and green onions on top.
Notes
Storage Tips
Leftover cabbage white bean soup can be stored in an airtight container in the refrigerator or freezer.
- Fridge: When stored properly, this vegan soup can keep for up to 4-5 days in the fridge.
- Freezer: For longer storage, freeze in individual portions and thaw as needed. You can freeze this white bean cabbage soup for up to a month.
Nutrition
Calories: 197kcal | Carbohydrates: 39g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 1363mg | Potassium: 811mg | Fiber: 8g | Sugar: 8g | Vitamin A: 677IU | Vitamin C: 76mg | Calcium: 105mg | Iron: 2mg
