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
- 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)
- 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.
- Stir in tomatoes and cabbage and simmer until cabbage is wilted – about 6 minutes.
- Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley if using.