I suppose I'm asking for trouble when I put cabbage AND beans together, if ya know what I mean! I'll even sing the song for you: Beans and cabbage, the musical soup, the more you eat, the more you......" well, YOU KNOW THE REST! But this is worth the song - TRUST ME! We are a Meatless Monday family, and let me just tell you, this hearty and delicious soup will not have you missing the meat! I threw a toasty piece of cheesy bread in the middle and The Hubster LOVED IT.) It is loaded with fiber, protein, and DELICIOUSNESS, and it is inexpensive and EASY, too. So sing along to the Cabbage & White Bean Soup Song!!
CABBAGE & WHITE BEAN SOUP
extra virgin olive oil (evoo)
1 small onion, chopped
4 cloves garlic, minced
2 small carrots, sliced thinly
1 small head green cabbage, chopped coarsely
1/2 container grape tomatoes, diced
2 cans cannellini (navy) beans
1 container power greens (or 5 oz spinach, kale or other greens)
2 containers vegetable broth (it's Meatless Monday, after all!)
2 tbs cumin
1 tbs nutmeg
Coat the bottom of a heavy soup pot (see notes) with the evoo on medium-high heat. Toss in the onion, garlic, carrots and cabbage, adding sprinkling the sea salt and pepper over it, and then adding remaining spices, and cook until brown, stirring every once in a while. Add tomatoes and broth, turning down your heat to low. Cover and let simmer for 20 minutes. Turn heat back to medium and add beans and power greens. Cook until power greens are just wilted. Add more sea salt and pepper to taste.
NOTES: I used my cast-iron Dutch oven to make this soup (I use it for practically everything!), but any heavy soup pot will do. As you can see, I try to use organic ingredients whenever possible for clean eating, but this recipe is actually a take on Italian Peasant Soup, so organic is not necessary for this to be flavorful. Now, I added the cheesy toasty in the middle and some extra cheese on the actual soup, but for low-carb eating, just omit!