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White Bean and Cabbage Soup

Hot.

Cheap.

Easy.

No not me– the soup!

It’s December. We’ve all been spending too much money on Christmas presents and decorating, we’re short on time, and it’s starting to get a bit chilly outside. A simple recipe that’s hot, cheap, and easy is perfect for a December dinner. This low-calorie, low-fat, high-nutrient soup provides fiber and protein from the beans and tons of essential vitamins and antioxidants from the veggies. Make a pot if you feel a cold coming on to clear your sinuses and boost your immune system.

White Bean and Cabbage Soup

Makes 6 servings

1 tbsp olive oil
3 cups sliced cabbage
2 peeled and sliced carrots
3-5 minced garlic gloves (depending on how much you like garlic!)
1/4 tsp pepper
1 tsp thyme
4 cups water
1 and 1/2 cubes vegetable bouillon cubes
1 can diced tomatoes with green chiles (use regular diced tomatoes if you don’t like spicy foods)
1/4 cup tomato paste
2 cans white northern or cannellini beans

1. Heat olive oil over high heat in a large pot. Add cabbage, carrots, garlic, pepper and thyme. Cook for four minutes.

2. Add water, bouillon, undrained tomatoes, and tomato paste. Stir and bring to a boil before reducing heat. Cover, simmer, and stir occasionally for 10 minutes, or until carrots are tender.

3. Mash one can of beans with a fork then add all beans to the pot. Heat for an additional 2-3 minutes.

Original recipe by Megan Ware, RDN, LD. Registered and Licensed Dietitian Nutritionist in The Woodlands, TX.

One response to “White Bean and Cabbage Soup”

  1. feesbites says:

    It is the perfect time for soups, and I love that soups help “hide” the healthiness of vegetables. I recently made a Vegetable Soup for my fiancee and I, and he absolutely loved it…even though, he hates half of the vegetables in it! I’m going to have try this recipe, and get him to eat some cabbage!

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