Pioneer Woman Healthy Di

Cabbage Soup

Name: Cabbage Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 tbsp. olive oil; 1 medium yellow onion, chopped; 2 medium carrots, sliced; 1 tsp. salt; 1/2 tsp. ground black pepper; 1/2 tsp. ground fennel seeds (optional); 1 small (2-lb.) head green cabbage, chopped; 4 garlic cloves, chopped; 4 c. vegetable broth; 2 (15-oz.) cans diced tomatoes, undrained; 2 bay leaves; 2 (15-oz.) cans white beans, drained and rinsed; Chopped parsley, for serving

6 servings

servings

25 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

3 tbsp. olive oil

1 medium yellow onion, chopped

2 medium carrots, sliced

1 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. ground fennel seeds (optional)

1 small (2-lb.) head green cabbage, chopped

4 garlic cloves, chopped

4 c. vegetable broth

2 (15-oz.) cans diced tomatoes, undrained

2 bay leaves

2 (15-oz.) cans white beans, drained and rinsed

Chopped parsley, for serving

Directions

In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, salt, pepper, and fennel seeds, if using. Cook, stirring occasionally, until the vegetables are slightly softened, 5 to 7 minutes. Add the cabbage and garlic to the pot and stir to combine. Cook, stirring occasionally, until the cabbage is slightly softened, about 5 minutes.

Add the broth, tomatoes, and bay leaves. Bring to a simmer; cover, and cook until the cabbage is tender, about 15 minutes. Stir in the white beans and simmer, uncovered, for 5 minutes. Remove the bay leaves.

Serve in soup bowls topped with parsley.

Nutrition

Serving Size

Calories

306

Total Fat

8 g

Saturated Fat

1 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

0 mg

Sodium

953 mg

Total Carbohydrate

34 g

Dietary Fiber

15 g

Total Sugars

11 g

Protein

14 g