Looking for a hearty and healthy winter soup? We have the perfect recipe for you!
As the winter winds down and soup season comes to an end, we couldn’t help but share one last hearty and delicious soup recipe with you. Meet our Cabbage Minestrone – Inspired by a recent recipe we saw in the New York Times Magazine, but in true WOT fashion, we added our own spin to it and made it gluten-free!
Packed with wholesome ingredients like tender cabbage, vibrant vegetables, and savory broth, this recipe embodies comfort and flavor. It’s a delicious combination of textures and flavors and will surely be a new favorite in your household!
Cabbage Minestrone
Servings 10
Ingredients
- ¼ cup olive oil
- 4 celery ribs, diced
- 3 carrots, peeled and diced
- 1 large yellow onion, peeled and diced
- 1 tbsp rosemary
- 1 tsp Kosher salt
- ½ tsp black pepper
- 4 large cloves of garlic, minced
- 15 oz can cherry tomatoes or diced tomatoes
- ½ of 1 green cabbage, cored and thinly sliced
- 6 cups vegetable or chicken broth
- 1 rosemary
- 6 cups baby spinach
- 14 oz can black beans, rinsed well and drained
Garnish
- Grated Parmesan Cheese
- Red pepper flakes
Instructions
- In a large stockpot over medium heat, add the olive oil, celery, carrots, onions, rosemary, salt, and pepper. Stir to combine and cook over medium heat covered for 20 minutes until the vegetables are tender.
- Add the minced garlic and tomatoes, and stir to combine. Cook for a few minutes until the tomatoes begin to soften.
- Add the sliced cabbage, stir to combine, and cook covered for 5 minutes until soft. Add the broth and spring of rosemary, stir, and let the soup simmer over medium heat for 30 minutes.
- Remove the spring of rosemary from the soup.
- Add the black beans and baby spinach, stir to combine, and turn the heat off. Spinach will wilt in the soup.
- To serve, ladle in bowls and top with Parmesan cheese and red pepper flakes if desired.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All images by Lorianne DeVita
