🍽️ Hearty Cabbage Soup with Beans

Name: Hearty Cabbage Soup with Beans
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g small white cabbage (1 small white cabbage); 3 carrots; 1 stalk leek; 1 onion; 1 clove of garlic; 3 mostly waxy potatoes; 2 tbsp olive oil; 15 g tomato paste (1 tbsp); 400 g chunky tomatoes (can); 1 l vegetable broth; 1 bay leaf; salt; pepper; chili powder; 1 pinch ground cumin; 400 g small white beans (e.g. cannellini; drained weight, can); 30 g parmesan (1 piece; 30% fat in dry matter); 4 sprigs parsley

269 kcal · 30 min · 4 servings

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Ingredients

600 g small white cabbage (1 small white cabbage)
3 carrots
1 stalk leek
1 onion
1 clove of garlic
3 mostly waxy potatoes
2 tbsp olive oil
15 g tomato paste (1 tbsp)
400 g chunky tomatoes (can)
1 l vegetable broth
1 bay leaf
salt
pepper
chili powder
1 pinch ground cumin
400 g small white beans (e.g. cannellini; drained weight, can)
30 g parmesan (1 piece; 30% fat in dry matter)
4 sprigs parsley

Instructions

1. Remove the outer leaves from the white cabbage and wash it thoroughly.
2. Cut the head into quarters and remove the hard core.
3. Cut the flesh of the cabbage into small strips.
4. Peel the carrots and slice them into thick rounds.
5. Wash the leek and slice it into thin rings.
6. Peel the onion and garlic and dice them finely.
7. Peel the potatoes, wash them, and cut them into bite-sized pieces.
8. Heat some oil in a large pot.
9. Sauté the onions in it for two minutes.
10. Add the cabbage, carrots, and garlic to the pot.
11. Fry the vegetables for five minutes while stirring over medium heat.
12. Stir the tomato paste into the vegetables.
13. Let the mixture continue to simmer for two minutes.
14. Add the tomatoes to the vegetables and stir everything well.
15. Pour the vegetable broth into the pot.
16. Add the bay leaf to the soup.
17. Season the soup with salt, pepper, chili powder, and cumin.
18. Bring the soup to a boil.
19. Let the soup simmer for about 15 minutes over low heat.
20. Rinse the beans and let them drain.
21. Add the beans, leek, and potatoes to the soup.
22. Let the soup simmer for another 20 minutes.
23. Check if the potatoes are soft.
24. Grate the Parmesan finely.
25. Wash the parsley and shake it dry.
26. Finely chop the parsley.
27. Serve the soup sprinkled with Parmesan and parsley.

Nutrition per serving

kcal: 269
Protein: 12 g · Fett/Fat: 9 g · Carbs: 35 g