Description
A nourishing, plant-based, and antioxidant-rich one-pot soup that brings comfort and clarity to any meal. This recipe combines fresh shredded cabbage, hearty potatoes, and protein-packed white beans in a light, herbaceous vegetable broth. Seasoned with aromatic sage and thyme, this soup is as grounding as it is bright. It is a perfect, wholesome choice for those looking to embrace a clean, energizing lifestyle with simple garden staples that come together in less than an hour.
Ingredients
1 tablespoon olive oil
1 white onion, diced
1 large carrot, peeled and diced
1 rib celery, chopped
3 cloves garlic, minced
4 cups green cabbage, shredded
2 medium potatoes, diced
1 can (15 oz) white beans, drained and rinsed
6 cups vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, carrot, and celery; sauté for about 5 minutes until soft.
Add the minced garlic and cook for another minute until fragrant.
Stir in the shredded cabbage and cook for 3-4 minutes until slightly wilted.
Add the potatoes, white beans, vegetable broth, sage, and thyme.
Bring the soup to a boil, then reduce heat to low.
Cover and simmer for 20-25 minutes until the potatoes are tender.
Season with salt and pepper to taste before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. This soup tastes even better the next day as flavors meld. You can add a squeeze of fresh lemon juice right before serving for extra brightness.