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Lemon-Turmeric Cabbage White Bean Soup

Lemon-Turmeric Cabbage & White Bean Soup
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A comforting and vibrant soup featuring cabbage, white beans, and a bright lemon-turmeric broth. This recipe is simple to prepare and full of flavor.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1/2 head green cabbage, thinly sliced
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Stir in garlic, turmeric, cumin, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Pour in vegetable broth and bring to a simmer.
  4. Add rinsed and drained cannellini beans and thinly sliced cabbage.
  5. Cover and simmer for 15-20 minutes, or until cabbage is tender.
  6. Stir in lemon juice. Season with salt and black pepper to taste.
  7. Ladle into bowls and garnish with fresh parsley.

Notes

  • For a creamier soup, mash some of the beans against the side of the pot.
  • This soup freezes well. Store in an airtight container for up to 3 months.
  • Adjust the amount of red pepper flakes to your spice preference.

Nutrition

Find it online: https://kitchenpivot.com/lemon-turmeric-cabbage-white-bean-soup/