In a world where cabbage soup often gets a bad rap, let's redefine its narrative.
Prep Time:15 Minutes
Cook Time: 30 Minutes
This isn't just another restrictive diet recipe and it for sure is not promoting the cabbage soup diet, where "diet" carries a stigma. Join me on transforming cabbage into a vibrant, hearty soup that not only satisfies your taste buds but also contributes to a holistic and healthy lifestyle. We've ditched the diet mentality and embraced the idea that food should be both enjoyable and nourishing.
Whether you're a seasoned chef or a kitchen novice, this revitalizing cabbage soup invites you to explore the joy of creating a dish that fuels your body and delights your taste buds. So, ditch the stereotypes, savor the goodness, and embark on a journey to redefine your relationship with cabbage soup.
4 tablespoons olive oil
1 cup onion, diced
1 cup carrots, peeled and chopped
6 cups cabbage, chopped (I buy mine already chopped in a bag to save time!)
2 cans white beans, drained and rinsed
2 cans diced tomatoes
3 tablespoons garlic, minced
1/2 cup tomato paste
2 tablespoons dried Italian seasonings
8 cups vegetable broth
salt and pepper to taste
red pepper flakes (optional)
Havarti cheese (optional - to make hearts or to shred for the top.)
Heat olive oil in a large pot over medium heat.
Add onions, carrots, celery and garlic, stirring frequently for about 5 minutes.
Pour in vegetable broth, stir in tomato paste and Italian seasoning, and bring to a boil.
Simmer for about 10 minutes.
Stir in cabbage, dump in white beans, and salt and pepper.
Simmer until cabbage is tender for about 10-15 more minutes.
Serve warm and top with adorable cut out Havarti cheese hearts, some shredded cheese, and/or red pepper flakes.