Servings: 4
Calories: 324kcal
Ingredients
- 1 pound savoy cabbage shredded
- 1 cup leek chopped
- 1 cup onions chopped
- ½ cup celery chopped
- 3 cloves garlic chopped
- 1 ½ cup potato shredded
- 1¾ cup white beans
- 2 tbsp olive oil
- 1 sprig rosemary
- 2 tsp salt
- 4 tsp pepper
- 4 tbsp parsley
- 1 tbsp cloves
- 5 cups vegetable broth
To serve (optional)
- 2 tbsp parmesan
- 4 slices bread whole wheat
Instructions
- Start by heating the oil in a shallow pot. When the oil shimmers, add the rosemary. After 2 minutes, add the chopped leeks, onions, and garlic and cook until the vegetables soften. This will take 5 minutes.
- In the meantime, prepare the cabbage (see notes).
- Remove the rosemary and add the cabbage to the pot, sauteeing for 3 minutes.
- Add 5 cups of vegetable broth and allow it to simmer. After 5 minutes, add the cubed potatoes and the cloves. Add some salt and pepper to taste.
- Cook for 15 minutes and then add the beans, cooking for 5 more minutes.
- Serve the soup in individual bowls. Sprinkle it with parsley (see notes).
Notes
- To prepare the cabbage: you need to remove any damaged exterior leaves. Then you chop off the bottom and cut the cabbage in half. With a knife, cut out the core and discard it. Then proceed by chopping the savoy cabbage by cutting it into shreds.
- If you are looking to make this a more substantial meal, you can serve it with wholewheat toasted bread and some Parmesan cheese.
- This soup is great for big batch cooking as it keeps for 3-4 days in an airtight container in the refrigerator. It is also a great soup to freeze; it will stay good for 2-3 months.
- For substitution and variations, check out this post.
Nutrition
Calories: 324kcal | Carbohydrates: 54g | Protein: 14g | Fat: 8g | Sodium: 1225mg | Potassium: 1220mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1882IU | Vitamin C: 62mg | Calcium: 170mg | Iron: 5mg
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