Vegan Cabbage Soup
This simple recipe for vegan cabbage soup is designed to satisfy your hunger without packing on tons of calories or animal products. This hearty, yet healthy soup is made with an abundance of fresh linens, garlic and tomatoes to give it a bright flavor. Enjoy as a light lunch or dinner by adding a loaf of bread along side as well.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped carrots
- 1 cup sliced fennel, fronds reserved for garnish
- ½ cup chopped onion
- 2 teaspoons minced garlic
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 6 cups low-sodium vegetable broth
- 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
- 1 small head green cabbage (1 1/2 lbs.), chopped
- 1 (15 ounce) can unsalted cannellini beans, rinsed
- 2 teaspoons sugar
- 1 teaspoon chopped fresh oregano
- Lemon zest for garnish
Directions:
Heat oil in a large heavy pot over medium-high heat. Add carrots, fennel and onion; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, coriander and salt; cook, stirring constantly, until fragrant, about 1 minute. Add broth and tomatoes; bring to a boil. Add cabbage; reduce heat to medium. Cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.
Stir in beans, sugar and oregano; cook until the beans are heated through, about 3 minutes. Sprinkle with lemon zest and reserved fennel fronds, if desired; serve immediately.
Article from: https://www.eatingwell.com/recipe/277960/vegan-cabbage-soup/
