Cabbage & White Bean Soup
October 26, 2019
"Sharon 123 miss you girl"
- Serving Size: 1 (627.7 g)
- Calories 183.7
- Total Fat - 7.7 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 1382.7 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 8.3 g
- Sugars - 14.1 g
- Protein - 5.9 g
- Calcium - 133 mg
- Iron - 2.7 mg
- Vitamin C - 63.1 mg
- Thiamin - 0.2 mg
Heat oil in a large soup pot over medium heat.
Add the onions, carrots, celery, and green onions to the pot and stir.
Sauté until the onions are soft and quite translucent, about 5 minutes.
Lower the heat if necessary to avoid browning.
To the pot, add the tomato paste, dried oregano, rosemary, and garlic.
Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute.
Season the vegetables with salt and pepper.
Add the crushed tomatoes and vegetable stock, and stir.
Bring the soup to a boil and add the cabbage shreds.
Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender.
Add the white beans and bring the soup to a boil one more time.
Add the chopped parsley and stir to incorporate.
Check the soup for seasoning and serve hot.
Tips & Variations
No special items needed.