Cabbage and White Bean Soup with Herbes de Provence
35 minutes·Serves 4–6
Everybody has a rainy day meal—the kind that’s comforting in part because it’s so familiar. This one is mine, and it can be yours, too. The herbs de Provence, onions, fennel, and garlic fill up my kitchen with good smells. It’s delicious and nourishing. Toss in any number of different vegetables, including carrots, celery, fennel bulb, mushrooms, and spinach. Just cut them into bite size pieces and add with the potatoes during the boil phase. The sun will come out.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 6 garlic cloves, minced
- 5 cups vegetable broth
- 2 large or 3 small Yukon Gold potatoes, cut into 1-inch chunks
- ½ head red or green cabbage, sliced, roughly chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 ½ tablespoons herbs de Provence
- 1 teaspoon fennel seeds
- 2 teaspoons salt, plus more if needed
- Freshly ground black pepper
Serving suggestion
Olive oil
Shaved Parmesan
Fresh basil, thinly sliced
Instructions
- 1Heat the olive oil in a large soup pot over low heat. Add the onion and sauté until it softens and becomes fragrant, about 3 to 4 minutes. Add the garlic and sauté for another minute.
- 2Add the vegetable broth, potatoes, cabbage, beans, herbes de Provence, fennel seeds, and salt and bring to a boil.
- 3Simmer, covered, until the potatoes are tender, about 25 minutes.
- 4Season with black pepper and blend with a handheld immersion blender for a slighter smoother and thicker soup, if you’d like.
- 5Ladle the soup into large bowls. Top with a drizzle of olive oil, a sprinkle of Parmesan ribbons, and chopped fresh basil.
Easy Ingredient Swaps
↔Water for the broth
↔Cooked navy beans or any white bean for the cannellini beans
↔Caraway seeds for the fennel seeds
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