Description
Cream of Black Cabbage and Beans is a hearty and nourishing Mediterranean-inspired soup featuring tender Tuscan kale, creamy white beans, and aromatic herbs. This rustic, comforting dish blends sautéed vegetables and fragrant thyme into a smooth, creamy texture with a subtle tang of lemon, perfect for a wholesome, nutritious meal.
Ingredients
Main Ingredients
- 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)
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 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 olive oil: Warm 1 tablespoon of olive oil over medium heat in a large pot, preparing the base for sautéing your vegetables.
- Sauté aromatics: Add diced onion, carrot, and celery to the pot and cook for 4–5 minutes until they soften and release their flavors.
- Add garlic: Stir in minced garlic and cook for an additional minute, being careful not to burn it.
- Cook black cabbage: Add the chopped black cabbage (Tuscan kale) to the pot and cook until it wilts slightly, melding with the other vegetables.
- Add beans and broth: Stir in the white beans, vegetable broth, dried thyme, salt, and black pepper, combining all ingredients evenly.
- Simmer soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to develop flavors.
- Blend soup (optional): Using an immersion blender, blend half of the soup directly in the pot to create a creamy texture while keeping some chunky texture intact.
- Finish and serve: Stir in the lemon juice for brightness, garnish with grated Parmesan cheese if desired, and serve hot for a comforting meal.
Notes
- Substitute spinach or regular kale if black cabbage is unavailable.
- Add crusty bread to accompany the soup for a fuller 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
