Mom's Cabbage Soup Recipe

Mom's Cabbage Soup

Recipe provided by Alberti Popaj

Watch the video to learn how to prepare this dish.

• Difficulty: Easy
• Servings: 6 to 8 portions
• Nutritional Info Per Serving (based on 10 servings): Calories 266, Total Fat 10 g, Saturated Fat 2 g, Carbs 37 g, Fiber 8 g, Sugar 8 g, Protein 9 g, Cholesterol 0 mg, Sodium 1102 mg
• Total Time: 55 minutes
• Active Time: 20 minutes

Craving comfort on wet, chilly days? Dive into this heartwarming cabbage soup, just like my mom used to make. Her classic added a ham hock, but swap in kielbasa or go meat-free like I dopure cozy bliss awaits!

Ingredients for Soup:

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 celery stalks, chopped
• 1 cup chopped carrots (from about 4 medium carrots, peeled)
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• Crushed red pepper flakes
• A handful of fresh cherry tomatoes, halved (around 10 small ones)
• One 28-ounce can diced tomatoes
• 64 ounces (2 quarts/8 cups) vegetable stock, plus extra if needed
• 1 medium head of cabbage, cored and chopped (approximately 1 3/4 pounds)
• One 15-ounce can cannellini beans, drained and rinsed
• 1/2 cup fresh flat-leaf parsley, chopped

Ingredients for Crostini (optional):

• 1 loaf of your preferred French bread, cut diagonally
• Olive oil, for brushing and drizzling
• Minced garlic, for topping (optional)
• Flaky or crystal sea salt, for sprinkling

Instructions:

1. For the soup: Warm the olive oil in a large stockpot over medium heat. Add the onion, celery, carrots, and garlic, cooking and stirring often until the onions become translucent but not browned, about 8 minutes. Season with salt, black pepper, and crushed red pepper flakes to your liking. Then stir in fresh cherry tomatoes, canned tomatoes, and vegetable stock, and bring everything to a boil.
2. When boiling, add the cabbage and beans. Let the soup simmer, stirring occasionally, until the cabbage softens, roughly 35 to 40 minutes. Add more stock or water if you desire a thinner consistency. Taste and adjust seasoning with additional salt and pepper if needed. Once done, stir in the parsley for added color and flavor.
3. Serve the soup by ladling it into bowls. Pair with crostini or garlic bread if you'd like.
4. For the crostini: Preheat the oven to 350F.
5. Arrange the bread slices on a baking sheet. Brush the tops with olive oil. Optionally, spread minced garlic on top.
6. Bake until the bread turns golden brown and crisp, about 15 to 20 minutes. Remove from oven, drizzle with olive oil, and sprinkle with sea salt.