Cabbage and Kale Soup
Combine earthy notes of cabbage and kale with the creamy texture of white kidney beans in a tomato broth.
Ingredients
- 2 tablespoon Olive Oil
- 5 cloves Garlic minced
- ½ large Red Onion finely diced
- 1 large Carrot peeled and diced
- 2 cups Cabbage shredded
- 2 cups Kale washed and dried
- 900 ml Vegetable Broth
- 2 cups Water
- 796 ml Canned Diced Tomatoes with the juice
- 1 tablespoon Dry Oregano
- 2 teaspoon Salt
- 540 ml Cannelloni Beans drained and rinsed
Instructions
- Start by preparing all of your vegetables. Chop up the garlic, onion, and carrot. Prepare the kale by cutting out the middle stem and chopping the leaves into 1 inch pieces.
- Place a large Dutch oven or soup pot on medium-high heat.
- Drizzle the olive oil in the pot and add the garlic, onion, carrots, and shredded cabbage. Cook for 5 minutes or until the veggies start to take on color.
- Pour the water, the broth, and the canned tomatoes, into the Dutch oven with the veggies. Bring to a boil.
- Drain and rinse the White Kidney Beans and add them, and the chopped kale, to the soup. Add the salt and dry oregano.
- Return the soup to a simmer and turn the heat down to low. Place the lid on the Dutch oven and cook the Cabbage and Kale Soup for 15-20 minutes.
- Optionally, serve the soup with homemade croutons and/or grated parmesan cheese.
Video
Nutrition
Calories: 223kcalCarbohydrates: 34gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2636mgPotassium: 847mgFiber: 10gSugar: 11gVitamin A: 4824IUVitamin C: 45mgCalcium: 173mgIron: 4mg
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