Cabbage and White Bean Soup
with tomatoes / yogurt
If you’ve ever made stuffed cabbage rolls, you know it is a time consuming endeavor! But we love the classic flavors of the dish that is common in early summer in many parts of the world, so we transformed it into this “deconstructed” soup. With yogurt and crusty bread, it’s as good as the original without all the work.
Cabbage and White Bean Soup:
- Shallots - 2 cloves , chopped
- Garlic - 2 cloves , chopped
- Bell peppers, fire-roasted - 3/4 cup , chopped
- Salt - 1/2 tsp
- Coriander, dried - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Paprika, smoked - 1/2 tsp
- Garlic powder - 1/2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Potatoes, Yukon gold or Russet - 12 oz , cubed
- Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Coleslaw mix - 5 oz (sub shredded cabbage)
- Tomato paste - 3 Tbsp
- Vinegar, sherry - 1 Tbsp
- Stock, any type - 2 cups
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Lemon juice - 1 tsp
- Yogurt, plain or Greek - 6 Tbsp
- Bread, any crusty variety, for serving - 10 oz
- Shallots / Garlic / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make spice mix - Combine salt, coriander, oregano, paprika, garlic powder and red pepper flakes (if using). (Can be done up to 5 days ahead)
- Potatoes - Peel and cube potatoes.
- Beans - Drain and rinse beans.
- Heat a Dutch oven over medium-high heat. Add oil and then slaw mix. Saute until tender, 2 to 3 minutes. Add spice mix and continue cooking for 1 minute more.
- Add shallots, garlic, bell peppers and tomato paste and saute until fragrant, ~2 minutes more. Add sherry vinegar and scrape up any browned bits on the bottom of the pan.
- Add beans, potatoes, stock and tomatoes (including liquid). Cover and bring to a boil and then simmer uncovered for 15 to 20 minutes, until potatoes are tender.
- When soup is finished cooking, stir in lemon juice. Taste and season with some salt and pepper.
- Serve soup with yogurt to stir in at the table and crusty bread on the side. Enjoy!