Cabbage and White Bean Soup
with tomatoes / yogurt

Name: Cabbage and White Bean Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Shallots, chopped; 2 cloves Garlic, chopped; 3/4 cup Bell peppers, fire-roasted, chopped; 1/2 tsp 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); 12 oz Potatoes, Yukon gold or Russet, cubed; 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 5 oz Coleslaw mix (sub shredded cabbage); 3 Tbsp Tomato paste; 1 Tbsp Vinegar, sherry; 2 cups Stock, any type; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 tsp Lemon juice; 6 Tbsp Yogurt, plain or Greek; 10 oz Bread, any crusty variety, for serving

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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.

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Make

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!

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Cabbage and White Bean Soup with tomatoes / yogurt