Description
This cabbage and bean soup is wholesome, nutritious, and bursting with flavor. A cozy, comforting halal-friendly meal perfect for family dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 small fennel bulb, sliced
- 1 lb (450 g) white cabbage, roughly sliced
- 2 garlic cloves, crushed
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cans (14 oz) cannellini beans, drained and rinsed
- 6 cups vegetable stock
- Juice of ½ lemon
- 6–8 fresh basil leaves
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion and fennel; cook for 5 minutes until softened.
- Add cabbage and cook 3–4 minutes, stirring occasionally.
- Stir in garlic, rosemary, and thyme; cook 1 minute.
- Add beans and vegetable stock; stir and bring to a boil.
- Reduce heat, cover, and simmer 15–20 minutes.
- Stir in lemon juice and basil. Season to taste.
- Serve hot, optionally topped with extra basil.
Notes
- Great for meal prep and freezes well.
- Add chili flakes for a spicy variation.
- Use fresh herbs for best flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean