"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

21.1.15

Cabbage Soup: White Bean & Kale #Healthy Eating

Yum
Cabbage Soup- Kale & White Bean- simplelivingeating.com


We just had a serious bout of freezing weather here in New York. My family and I needed a hearty soup to warm us up. There is really bad cold going around too, so I decided to make a soup that contained vitamin C rich cabbage and vitamin A rich kale to give our immune systems a boost.

This is a really simple soup to put together and it is versatile too. Use any wilting dark green that is in your fridge instead of kale and it still will be great. Swiss chard, collard greens, and spinach all work really well.


Cabbage Soup- Kale & White Bean- simplelivingeating.com

You can also throw in any leftover meat you have on hand: sausage, ham, any type of salami works well in this soup. The addition of meat really kicks up the flavor of this soup. I really like how economical and healthy this meal is to put on the table.




Cabbage Soup: White Bean & Kale

by Diane Balch at simplelivingeating.com
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: saute soup/stew gluten-free cabbage white beans kale winter

Ingredients (6 to 8)
  • 3 tablespoons of unsalted butter
  • 1/4 teaspoon of dry thyme
  • 1 small onion chopped
  • 3 cloves of garlic minced
  • 1 small head of cabbage chopped
  • 2 large potatoes peeled and cubed
  • 1 15 ounce can of Great Northern White Beans or Cannelini
  • 8 cups of chicken broth
  • 6 ounces or so of dried salami chopped small (I used Sopressata)
  • 1/4 cup of flat leaf parsley chopped
  • salt and pepper to taste

Instructions
1) Heat butter in a large sauce pan on medium high heat.
2) Salt all vegetables a little as you add them to the pot. Saute onions, when they are limp add the garlic and thyme. Cook for about 1 minute.
3) Add cabbage and potatoes. Stir and cook until cabbage starts to wilt.
4) Add chicken broth bring it to a boil while stirring.
5) When soup comes to a boil lower the heat to a simmer. Add the salami and flat leaf parsley.
6) Stir occasionally. Let cook until potatoes are fork tender about 30 minutes.
Check salt and pepper. Soup is best if it can just sit for a few hours after it is made.
Great with big pieces of rustic bread.
Powered by Recipage

7 comments:

  1. Wow! What a great recipe! I am a vegan and it looks like this recipe can easily be made meat and dairy-free. I wish I had this recipe when I lived in NYC. :-) Thank you for sharing!

    ReplyDelete
    Replies
    1. Absolutely use vegetable broth and add cayenne pepper or hot paprika for the sausage spice flavor.

      Delete
  2. This is a perfect recipe for a snow day lunch here in Connecticut. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    ReplyDelete
  3. This looks perfect for this time of year! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    ReplyDelete
  4. I love adding cabbage or greens to soups. But what I'm really interested in here is the salami or Sopressata. I just keep going back to that because it sounds so good paired with all of the other ingredients.
    Thank you for linking up this week, Diane!

    ReplyDelete
    Replies
    1. It really does work well. The little bit of spiciness from the salami and the fat adds great flavor.

      Delete
  5. Looks delicious, thanks for sharing with Hearth and soul blog hop, pinning.

    ReplyDelete

Note: Only a member of this blog may post a comment.