Cabbage and Bean Soup

Ingredients - Serves 6

• Salt and pepper - To taste
• Dried thyme - 1 teaspoon
• Bay leaf - 1
• Vegetable broth - 4 cups
• Canned diced tomatoes - 1 can (14.5 oz)
• Canned white beans - 1 can (15 oz), drained and rinsed
• Cabbage - 1/2 head, shredded
• Celery - 2 stalks, diced
• Carrots - 2 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the carrots, celery, and cabbage. Cook for another 5 minutes, stirring occasionally.
4. Add the white beans, diced tomatoes, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
5. Reduce the heat and simmer for 30 minutes, or until the vegetables are tender.
6. Remove the bay leaf before serving.
7. Serve hot and enjoy!

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Calories: 250
• Fat: 5g
• Carbs: 40g
• Protein: 12g
• Sodium: 800mg
• Sugar: 8g