Tuscan White Bean and Cabbage Soup

Tuscan White Bean and Cabbage Soup

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 (14.5-ounce) can diced tomatoes
• 6 cups vegetable or chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 4 cups chopped cabbage (Savoy, green, or Napa cabbage works well)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped (optional, for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Sauté the Vegetables:

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onions are translucent.

2. Add Herbs and Tomatoes:

• Stir in the thyme, rosemary, and red pepper flakes (if using). Cook for an additional 1 minute to release the flavors of the herbs.
• Add the diced tomatoes with their juices and cook for 2-3 minutes.

3. Add Broth and Beans:

• Pour in the vegetable or chicken broth and bring the mixture to a boil.
• Add the cannellini beans and the bay leaf. Reduce the heat to low and let the soup simmer for about 15 minutes.

4. Add the Cabbage:

• Stir in the chopped cabbage and continue to simmer the soup for another 10-15 minutes, until the cabbage is tender.

5. Season and Serve:

• Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste.
• If desired, garnish with fresh parsley and serve with a sprinkle of grated Parmesan cheese.

6. Serve:

• Ladle the soup into bowls and enjoy it with crusty bread or as a standalone meal.

Tips:

• Variations: You can add other vegetables like zucchini, spinach, or kale for additional nutrition.
• Meat Option: For a non-vegetarian version, you can add cooked Italian sausage or pancetta to the soup.
• Make Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days. The flavors will continue to develop and it reheats beautifully.

This Tuscan White Bean and Cabbage Soup is a comforting, nutritious dish that’s perfect for cold days or whenever you’re in the mood for something hearty and healthy. Enjoy!