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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Cabbage Soup

6.0

2 tablespoons extra-virgin olive oil

1 cup chopped carrots

1 cup sliced fennel, fronds reserved for garnish

0.5 cup chopped onion

2 teaspoons minced garlic

0.5 teaspoon ground coriander

0.5 teaspoon salt

6 cups low-sodium vegetable broth

1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano

1 small head green cabbage (1 ½ lbs.), chopped

1 (15 ounce) can unsalted cannellini beans, rinsed

2 teaspoons sugar

1 teaspoon chopped fresh oregano

Lemon zest for garnish

Heat oil in a large heavy pot over medium-high heat. Add carrots, fennel and onion; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, coriander and salt; cook, stirring constantly, until fragrant, about 1 minute. Add broth and tomatoes; bring to a boil. Add cabbage; reduce heat to medium. Cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.
Stir in beans, sugar and oregano; cook until the beans are heated through, about 3 minutes. Sprinkle with lemon zest and reserved fennel fronds, if desired; serve immediately.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 90 weeks ago

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