Active Time:15 minsTotal Time:35 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:35 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil1mediumyellow onion, chopped3clovesgarlic, minced6cupschopped green cabbage2mediumcarrots, roughly chopped2largecelery stalks, chopped1(28-ounce) canno-salt-added crushed tomatoes2(15-ounce) cansno-salt-added great northern beans, rinsed8cupslow-sodium vegetable broth¾teaspooncrushed red pepper½teaspoonsalt¼teaspoonground pepper¼cupchopped fresh flat-leaf parsley, plus torn leaves for garnish2tablespoonschopped fresh thyme
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
1mediumyellow onion, chopped
3clovesgarlic, minced
6cupschopped green cabbage
2mediumcarrots, roughly chopped
2largecelery stalks, chopped
1(28-ounce) canno-salt-added crushed tomatoes
2(15-ounce) cansno-salt-added great northern beans, rinsed
8cupslow-sodium vegetable broth
¾teaspooncrushed red pepper
½teaspoonsalt
¼teaspoonground pepper
¼cupchopped fresh flat-leaf parsley, plus torn leaves for garnish
2tablespoonschopped fresh thyme
DirectionsHeat oil in a Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage, carrots and celery; cook, stirring occasionally, until the cabbage starts to wilt, about 8 minutes.Stir in tomatoes, beans, broth, crushed red pepper, salt and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until the cabbage is tender, about 25 minutes. Remove from heat; stir in parsley and thyme. Garnish with parsley leaves, if desired.Photography / Jennifer Causey, Styling / Ali Ramee / Audrey DavisFrequently Asked QuestionsCabbage is a cruciferous vegetablethat’s loaded with nutrition, especially vitamins C and K. Plant compounds in cabbage have been linked with fighting cancer and reducing inflammation. Two of the antioxidants in cabbage—lutein and zeaxanthin—are known for their eye health properties. Brassica vegetables, like cabbage, have been linked with reduced cholesterol, which in turn, reduces the risk of heart disease.Great northern beansare a type of small white bean that provides a wealth of nutrition, including plant protein, fiber, and vitamins and minerals, such as potassium, iron and magnesium. Like all other beans, great northern beans are loaded with antioxidants, which means they help lower disease-causing inflammation and chronic disease. Thanks to their fiber content, these beans also help stabilize blood sugar.Absolutely! This soup remains good in the fridge for up to five days, and you can freeze it for up to two months.Originally appeared: EatingWell.com, January 2022
Directions
Heat oil in a Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage, carrots and celery; cook, stirring occasionally, until the cabbage starts to wilt, about 8 minutes.Stir in tomatoes, beans, broth, crushed red pepper, salt and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until the cabbage is tender, about 25 minutes. Remove from heat; stir in parsley and thyme. Garnish with parsley leaves, if desired.Photography / Jennifer Causey, Styling / Ali Ramee / Audrey DavisFrequently Asked QuestionsCabbage is a cruciferous vegetablethat’s loaded with nutrition, especially vitamins C and K. Plant compounds in cabbage have been linked with fighting cancer and reducing inflammation. Two of the antioxidants in cabbage—lutein and zeaxanthin—are known for their eye health properties. Brassica vegetables, like cabbage, have been linked with reduced cholesterol, which in turn, reduces the risk of heart disease.Great northern beansare a type of small white bean that provides a wealth of nutrition, including plant protein, fiber, and vitamins and minerals, such as potassium, iron and magnesium. Like all other beans, great northern beans are loaded with antioxidants, which means they help lower disease-causing inflammation and chronic disease. Thanks to their fiber content, these beans also help stabilize blood sugar.Absolutely! This soup remains good in the fridge for up to five days, and you can freeze it for up to two months.
Heat oil in a Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage, carrots and celery; cook, stirring occasionally, until the cabbage starts to wilt, about 8 minutes.
Stir in tomatoes, beans, broth, crushed red pepper, salt and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until the cabbage is tender, about 25 minutes. Remove from heat; stir in parsley and thyme. Garnish with parsley leaves, if desired.
Photography / Jennifer Causey, Styling / Ali Ramee / Audrey Davis
Frequently Asked QuestionsCabbage is a cruciferous vegetablethat’s loaded with nutrition, especially vitamins C and K. Plant compounds in cabbage have been linked with fighting cancer and reducing inflammation. Two of the antioxidants in cabbage—lutein and zeaxanthin—are known for their eye health properties. Brassica vegetables, like cabbage, have been linked with reduced cholesterol, which in turn, reduces the risk of heart disease.Great northern beansare a type of small white bean that provides a wealth of nutrition, including plant protein, fiber, and vitamins and minerals, such as potassium, iron and magnesium. Like all other beans, great northern beans are loaded with antioxidants, which means they help lower disease-causing inflammation and chronic disease. Thanks to their fiber content, these beans also help stabilize blood sugar.Absolutely! This soup remains good in the fridge for up to five days, and you can freeze it for up to two months.
Frequently Asked Questions
Cabbage is a cruciferous vegetablethat’s loaded with nutrition, especially vitamins C and K. Plant compounds in cabbage have been linked with fighting cancer and reducing inflammation. Two of the antioxidants in cabbage—lutein and zeaxanthin—are known for their eye health properties. Brassica vegetables, like cabbage, have been linked with reduced cholesterol, which in turn, reduces the risk of heart disease.
Great northern beansare a type of small white bean that provides a wealth of nutrition, including plant protein, fiber, and vitamins and minerals, such as potassium, iron and magnesium. Like all other beans, great northern beans are loaded with antioxidants, which means they help lower disease-causing inflammation and chronic disease. Thanks to their fiber content, these beans also help stabilize blood sugar.
Absolutely! This soup remains good in the fridge for up to five days, and you can freeze it for up to two months.
Originally appeared: EatingWell.com, January 2022
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Nutrition Facts(per serving)253Calories4gFat43gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
