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Prep time
15 minutes
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Cook time
25 minutes
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Serves
12
Author Notes
Thinking back on my favorite early spring recipes, I remembered a turkey and cabbage soup that my mom made last year. In my rendition of her soup, I wanted to sub the turkey for a vegetarian option and make the dish more flavorful. I decided to replace the turkey with white beans and add fennel, oregano and parmesan to make these dreams come true. This is just the soup I need this week: easy, flavorful and delicious. —Sustained Kitchen - Molly
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Ingredients
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2 tablespoons
olive oil
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2
garlic cloves
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1
medium yellow onion
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2
large carrots
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1
medium fennel bulb
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1
28-ounce can of fire-roasted whole plum tomatoes
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1
small head of green cabbage
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1
parmesan rind (optional)
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6 cups
vegetable broth
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1 teaspoon
salt, or more to taste
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2
15-ounce cans of cannellini beans
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1 tablespoon
oregano, minced
Directions
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Mince the garlic and coarsely chop the onions, fennel, carrots and cabbage. Set aside. Place 2 tablespoons of olive oil in a large stockpot over medium heat. Once the oil is hot, add minced garlic, onions, carrots and fennel. Let cook, stirring occasionally, until onions are translucent, about 5 minutes.
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Use your hands to rip up the canned tomatoes into 1-inch pieces and place them in the pot. Pour the tomatoes’ canning liquid into the pot as well. Add the chopped cabbage, parmesan rind (if using), vegetable broth and salt and turn the heat to high. Cover and bring to a boil. Once boiling, turn the heat down to medium-low and let simmer for 20 minutes.
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Add the beans and their canning liquid, along with the minced oregano to the soup. Cook for about 3 minutes, or until the beans are warmed through. Serve with extra oregano and grated parm and slurp up!
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