Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small leek, chopped
- 2 carrots, chopped
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- ½ small green cabbage or savoy cabbage, about ½ pound (5 cups chopped)
- 2 medium russet potatoes, peeled and diced
Herbs and Seasonings
- 1 teaspoon sea salt, or more to taste
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
Canned and Liquid Ingredients
- 1 14.5-ounce canned diced tomatoes
- 4-6 cups vegetable broth
- 1 14.5-ounce canned white beans, drained and rinsed
- 2 tablespoons lemon juice, freshly squeezed
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped leek, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Seasonings: Stir in the minced garlic, sea salt, black pepper, dried thyme, and bay leaves. Cook for another minute to release the aromatic flavors.
- Add Tomatoes and Broth: Pour in the canned diced tomatoes along with their juices, then add 4 cups of vegetable broth. Stir well to combine all the ingredients.
- Add Potatoes and Cabbage: Add the diced potatoes and chopped cabbage to the pot. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer Until Tender: Let the soup simmer gently for about 25-30 minutes, or until the potatoes and cabbage are tender when pierced with a fork. Add more vegetable broth if needed to reach your desired soup consistency.
- Add Beans and Lemon Juice: Stir in the drained and rinsed white beans and freshly squeezed lemon juice. Simmer for an additional 5 minutes to heat the beans through and allow the flavors to meld.
- Final Seasoning and Garnish: Taste the soup and adjust salt and pepper as needed. Remove the bay leaves. Serve hot, garnished with chopped fresh parsley.
Notes
- You can substitute green cabbage with savoy or napa cabbage for a slightly different texture and flavor.
- If you prefer a thicker soup, mash some of the potatoes and beans slightly before serving.
- The lemon juice brightens the soup, but you can adjust the amount to your taste or omit it if preferred.
- This soup freezes well; store in airtight containers for up to 3 months.
- For added protein, consider garnishing with toasted pumpkin seeds or a dollop of vegan yogurt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
