Parmesan Cabbage Soup
Cabbage and white beans simmer with a Parmesan rind, then get a bright finish of lemon and grated cheese. The soup keeps well for lunch the next day.
- Total
- 40 min
- 10 prep · 30 cook
- Serves
- 4
- Scale it below
- Calories
- 589
- kcal per serving
- Protein
- 35g
- per serving
Ingredients
13 ingredientsContains dairy and gluten. Always check labels.
Nutrition per serving
Estimated589 kcal
- Protein
- 35 g
- Carbs
- 89 g
- Fat
- 12 g
- Fiber
- 17 g
Method
5 steps 10 min prep · 30 min cookCook
-
Step 1. Heat Olive Oil in a large pot over medium heat. Add Onion and cook, stirring, until softened, about 5 minutes.
-
Step 2. Add Cabbage and cook, stirring, until it begins to soften, about 5 minutes.
-
Step 3. Stir in Garlic and Thyme until fragrant, about 1 minute.
-
Step 4. Add Vegetable Stock, White Beans, Parmesan Rind, Salt and Black Pepper. Bring to a boil, then simmer over medium-low heat until the cabbage is tender, about 18 minutes.
Finish & serve
-
Step 5. Remove the rind and take the pot off the heat. Stir in Lemon, taste and add more salt if needed. Ladle into bowls, top with Parmesan and serve with Sourdough.
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Use butter beans in place of cannellini beans if that is what you have.
Leftovers
Refrigerate the soup for up to 4 days and reheat until steaming, adding a splash of water if needed.
Good to know
Stir occasionally while the soup simmers so the Parmesan rind does not stick to the pot.
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DINNER 4 · ADDED Parmesan Cabbage Soup
- Cabbage1¼ lb
- Garlic3 cloves
- Lemon1
- Onion1
- Thyme1 tsp
- Parmesan3 oz
- Parmesan Rind1
- Sourdough4 slices
- Vegetable Stock6 cups
- White Beans3
Olive oil, black pepper and salt count as in stock. Amounts follow your servings.