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Lighter takes on classics

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
Cabbage and white bean soup topped with grated Parmesan, with crusty bread alongside. 40 min

Ingredients

13 ingredients
4 servings

Contains dairy and gluten. Always check labels.

Nutrition per serving

Estimated

589 kcal

Protein
35 g
Carbs
89 g
Fat
12 g
Fiber
17 g
By EatpaceHow we write and check our recipes

Method

5 steps 10 min prep · 30 min cook

Cook

  1. Step 1. Heat Olive Oil in a large pot over medium heat. Add Onion and cook, stirring, until softened, about 5 minutes.

  2. Step 2. Add Cabbage and cook, stirring, until it begins to soften, about 5 minutes.

  3. Step 3. Stir in Garlic and Thyme until fragrant, about 1 minute.

  4. 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

  1. 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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Tips

Swap it

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.

In Eatpace

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Add this dinner to the plan or to Up next, and 10 of its 13 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.

Plan this dinner Free on iPhone
This plan 3 dinners to go
  1. TONIGHT Protein Pasta Salad 30 min
  2. TOMORROW Pork Gyros Bowl 40 min
  3. DINNER 3 Vietnamese Beef Stir-Fry Noodles 30 min
Grocery listWhat this dinner adds 10 items
Produce
  • Cabbage1¼ lb
  • Garlic3 cloves
  • Lemon1
  • Onion1
  • Thyme1 tsp
Dairy & eggs
  • Parmesan3 oz
  • Parmesan Rind1
Bread & grains
  • Sourdough4 slices
Cans & jars
  • Vegetable Stock6 cups
  • White Beans3

Olive oil, black pepper and salt count as in stock. Amounts follow your servings.

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