Rustic Cabbage Soup

Makes 6 servings


 1 tablespoon olive oil
 1/2-pound potatoes, skin on, cut into 1/4-inch pieces
 4 cloves garlic, chopped or 1/2 teaspoon garlic powder
 1/2 large yellow onion, thinly sliced
 6 cups broth
 1 1/2 cups canned tomatoes, crushed or diced
 1 1/2 cups white beans, canned, drained and rinsed
 1/2 medium cabbage, cored and sliced into
1/4-inch ribbons
 1/2 cup parmesan cheese


  1. Warm the olive oil in a large pot over medium-high heat.
    Stir in the potatoes. Cover and cook until a bit soft and
    starting to brown, about 5 minutes.
  2. Stir in the garlic and onion and cook for 1-2 minutes.
  3. Add the broth, canned tomatoes and beans, and bring
    the pot to a simmer.
  4. Stir in the cabbage and cook for 2-3 more minutes,
    until the cabbage softens.
  5. Add cheese and season with pepper to taste.

Tip: This recipe is very flexible, you can use almost any kind of bean including kidney, pinto, navy, chickpeas, etc.

Tip: Other vegetables such as carrots, green beans or zucchini can be added. Add more broth if adding more vegetables.

Recipe adapted from:

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