Description
A delicious and hearty soup made with leeks, cabbage, potatoes, and white beans, perfect for a comforting meal.
Ingredients
Scale
- 2 large leeks, white and light green parts, thinly sliced
- ½ head green cabbage, finely chopped
- 3 medium potatoes, peeled and diced into ½-inch (1 cm) cubes
- 4–5 cloves garlic, minced
- 2 cans (15 oz/425g each) white beans, rinsed and drained
- 6 cups vegetable broth
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium heat until shimmering.
- Add the sliced leeks and sauté gently for 5–7 minutes, stirring occasionally, until tender and translucent. Avoid browning.
- Stir in the chopped cabbage and continue to sauté for 8–10 minutes, until the cabbage softens and wilts.
- Add the diced potatoes and minced garlic. Cook for 2–3 minutes, stirring constantly, until fragrant.
- Pour in the vegetable broth and add the rinsed, drained white beans. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15–20 minutes, until potatoes are fork-tender and flavors are well blended.
- Taste and adjust seasoning with salt and freshly ground black pepper before serving.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg