We’ve been enjoying our CSA Share from Farmer Dave for the last 3 months. This week, however, we were presented with one ginormous cabbage for which just two of us were somewhat at a loss for how to use it up. Yes, we did find a way to blanche and freeze part of it, but as condo dwellers, our freezer space is at a minimum. Here, however, is a great way to use half of a head of cabbage: soup!

Vegetable Cabbage Soup by Lauren Miyashiro

Ingredients

• 2 TBSP extra virgin olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 stalks celery, minced
• 1/2 tsp chili powder
• kosher salt
• freshly ground black pepper
• 1 15-oz can white beans, drained and rinsed
• 2 cloves garlic, minced
• 1 tsp thyme leaves
• 4 cups low-sodium chicken broth or vegetable broth
• 2 c water
• 1/2 large head cabbage, chopped
• 1 15-oz. can fire roasted chopped tomatoes
• pinch red pepper flakes
• 2 TBSP freshly chopped parsley (more for garnish)

Method

1. In large pot over medium heat, heat olive oil. Add onions, carrots and celery, and season with salt, pepper, and chili powder. Cook stirring often, until vegetables are soft (5-6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water (I withheld the water until I knew I needed to add it) and bring to a simmer.
2. Stir in tomatoes and cabbage and simmer until cabbage is wilted – about 6 minutes.
3. Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley if using.