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:
- 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.
- 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.
- Serve the soup by ladling it into bowls. Pair with crostini or garlic bread if you'd like.
- For the crostini: Preheat the oven to 350F.
- Arrange the bread slices on a baking sheet. Brush the tops with olive oil. Optionally, spread minced garlic on top.
- 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.
