Description
Cream of Black Cabbage and Beans is a hearty and nourishing Mediterranean-inspired soup featuring tender black cabbage (Tuscan kale), creamy white beans, and aromatic herbs. This rustic and comforting dish combines sautéed vegetables and flavorful broth, making it perfect for a wholesome meal that is both vegetarian and gluten-free.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups chopped black cabbage (Tuscan kale)
Beans and Broth
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
Seasonings and Garnish
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, warm 1 tablespoon of olive oil to prepare the base for sautéing the vegetables.
- Sauté aromatics: Add the diced onion, carrot, and celery to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Cook black cabbage: Add the chopped black cabbage (Tuscan kale) to the pot, stirring well. Cook until the cabbage is slightly wilted, about 3 to 5 minutes.
- Add beans and broth: Mix in the drained and rinsed white beans, vegetable broth, dried thyme, salt, and black pepper. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to allow flavors to meld.
- Blend for creaminess: Using an immersion blender, blend about half of the soup in the pot until creamy but still retaining some chunky texture for heartiness. This step is optional but recommended for a rich consistency.
- Finish and serve: Stir in 1 tablespoon of lemon juice for brightness. Serve the soup hot, garnished with 2 tablespoons of grated Parmesan cheese if desired.
Notes
- Substitute spinach or regular kale if black cabbage (Tuscan kale) is unavailable.
- Add crusty bread on the side to complement the soup for a more filling meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
