Ingredients
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, sliced
4 cups cabbage (green/red), shredded
1 can (15 oz) cannellini beans, drained
6 cups vegetable broth
2 tbsp extra virgin olive oil
1 tsp thyme leaves
1 tsp dried parsley
1 medium lemon, juiced
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat
Sauté onion, garlic, carrots, and celery for 5 minutes
Add cabbage and cook for 2 minutes
Stir in vegetable broth, cannellini beans, thyme, and parsley
Bring to a simmer, cover, and cook for 25 minutes
Add lemon juice and fresh parsley before serving
Adjust salt and pepper to taste
Notes
Add miso paste (optional) while simmering for umami depth
Top with shredded kale before serving for extra texture
Freeze in airtight containers for up to 3 months
Swap cabbage with kale or bok choy if preferred
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Basics
- Method: Stewing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg