Because this has a lot of cabbage I am calling it Cabbage Soup but it’s really a tomato based Vegetable Soup with a lot of cabbage — 1/2 head of cabbage. I love it and it’s very tasty and delicious. Heart warming on these cold winter nights. A perfect lunch meal or dinner alongside a salad with some toasty crunchy bread for dipping. This is what I did.
P.S. Vegan and Gluten Free for those who care
1 large yellow onion , chopped
3 Tablespoons extra virgin olive oil
1 1/2 Tsp. Kosher Salt– you may want to add more it’s up to your taste– I added more
4 medium carrots, cut into small pieces
4 ribs of celery, cut into small pieces
5 cups of Vegetable Stock and if you don’t care about the Vegan thing add Chicken Broth –you can also just use plain old fashioned Water if you don’t have Broth in the house . The broth adds a little more flavor for sure.
2 cloves garlic, finely chopped
28 ounce can whole peeled tomatoes
1/2 of a smallish head of cabbage– if it’s a large head use a little less
2 Tsp. of chopped fresh Rosemary
2 15 oz. cans of kidney beans, drained and rinsed
1/4 tsp. crushed red pepper flakes
1/4 tsp. freshly ground black pepper
Grated Parmesan for Serving
Chop the onion. In a very large pot, ( think Le Creuset large Dutch Oven) heat the olive oil over medium-high heat. Add the onion and 1/2 tsp. of the salt and cook the onions down till they’re translucent ( lower heat if necessary because we don’t want any burning here) Cook until soft and translucent about 5 minutes.
While the onion is cooking down, cut the carrots and celery into small pieces. Add to the pot and cook along with onions till softened about 6- 10 minutes on a low flame.
Add the finely chopped garlic to the pot and cook for a minute or so
Add the tomatoes and 5 cups of broth ( you’ll probably have to add more broth or water as the soup cooks ) Break the tomatoes up with your wooden spoon and let this come to a low boil.
Shred the cabbage and chop the rosemary. Add the cabbage and rosemary, drained beans, red pepper flakes, black pepper, and the remaining 1 tsp. of kosher salt to the pot. Partially cover with a lid allowing some steam to escape, reduce the heat to a simmer until the vegetables are tender. I definitely cooked for an hour or so, I like to cook my soups for a long while. You’ll have to check on it for more salt and more liquid. I definitely added more salt and more broth as I went along.
Serve topped with grated Parmesan Cheese if you’d like .