Cabbage becomes tender and delicious in this French-inspired soup. Prep tips: Rosemary adds a lovely accent, but you can also substitute marjoram or oregano. Be sure to use a good-quality, flavorful stock. Serving tip: Serve with a crusty French or Italian bread.
White Bean and Cabbage Soup
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Ingredients
- 6 cups low-sodium vegetable broth or stock
- 2 bay leaves
- 1/4 cup dry white wine
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 onion chopped
- 1 small (or ½ large) cabbage thinly sliced
- 2 15-ounce cans white beans, such as navy rinsed and drained
- Fresh thyme sprigs, for garnish optional
Instructions
- Place all ingredients except thyme sprigs in slow cooker. Cook on high setting for 4 hours (less if you like a little crunch in your cabbage). Salt and pepper to taste. Ladle into bowls and garnish with fresh thyme sprigs.
Recipe Notes
Nutrition Facts
White Bean and Cabbage Soup
Amount Per Serving
Calories 181
% Daily Value*
Sodium 409mg
17%
Total Carbohydrates 33g
11%
Dietary Fiber 10g
40%
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 181 cal, 4% fat cal, 1g fat, 0g sat fat, 0mg chol, 7g protein, 33g carb, 10g fiber, 409mg sodium
