Cabbage & White Bean Soup (5 servings)

Name: Cabbage & White Bean Soup (5 servings)
Ingredients: 8 ¼ cups vegetable broth (divided); 1 leek (medium, sliced); 6 cups coleslaw mix; sea salt & black pepper (to taste); 2 tbsp tomato paste; 1 tbsp rosemary (fresh, finely chopped); 2 cups white navy beans (drained, rinsed); ½ cup parsley (chopped, optional)

Rich vegetable and bean soup in a white bowl with a rustic brown rim, served on a white textured surface, garnished with fresh herbs, emphasizing healthy, nourishing, and natural food options.

8 ¼ cups vegetable broth (divided)

1 leek (medium, sliced)

6 cups coleslaw mix

sea salt & black pepper (to taste)

2 tbsp tomato paste

1 tbsp rosemary (fresh, finely chopped)

2 cups white navy beans (drained, rinsed)

½ cup parsley (chopped, optional)

Heat a splash of broth in a large pot over medium-high heat. Add the leeks and coleslaw mix to the pot. Cook for five minutes and season with salt and pepper.
Add the remaining broth and bring to a boil. Reduce the heat and add the tomato paste and rosemary. Simmer for seven to 10 minutes.
Stir in the beans and cook for another five minutes or until everything is heated through.
Garnish with parsley (optional) and divide evenly between bowls. Enjoy!

Notes

Leftovers

Refrigerate in an airtight container for up to four days. Freeze for up to three months.

Serving Size

One serving is approximately two cups.

More Flavour

Add cooked protein of choice. Use shredded green cabbage and matchstick carrots instead of coleslaw mix.

Ingredients