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Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Active Time:15 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:25 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:25 mins
Total Time:
25 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil4cupschopped green cabbage1 ½cupssliced leek1 ½tablespoonsfinely chopped garlic4cupslower-sodium vegetable broth½teaspoonsalt1(15 ounce) canno-salt-added white beans, rinsed1Parmesan rind (optional)1tablespoonwhite-wine vinegar¼cuppesto
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
4cupschopped green cabbage
1 ½cupssliced leek
1 ½tablespoonsfinely chopped garlic
4cupslower-sodium vegetable broth
½teaspoonsalt
1(15 ounce) canno-salt-added white beans, rinsed
1Parmesan rind (optional)
1tablespoonwhite-wine vinegar
¼cuppesto
DirectionsHeat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and leek; cook, stirring often, until softened but not browned, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth, salt, beans and Parmesan rind, if using; increase heat to high and bring to a boil.Reduce heat to low to maintain a low simmer; cover and cook, undisturbed, until the cabbage is tender, about 10 minutes. Remove from heat and stir in vinegar. Remove and discard Parmesan rind, if using. Divide the soup among 4 bowls, and top with pesto.Originally appeared: EatingWell.com, January 2023
Directions
Heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and leek; cook, stirring often, until softened but not browned, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth, salt, beans and Parmesan rind, if using; increase heat to high and bring to a boil.Reduce heat to low to maintain a low simmer; cover and cook, undisturbed, until the cabbage is tender, about 10 minutes. Remove from heat and stir in vinegar. Remove and discard Parmesan rind, if using. Divide the soup among 4 bowls, and top with pesto.
Heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and leek; cook, stirring often, until softened but not browned, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth, salt, beans and Parmesan rind, if using; increase heat to high and bring to a boil.
Reduce heat to low to maintain a low simmer; cover and cook, undisturbed, until the cabbage is tender, about 10 minutes. Remove from heat and stir in vinegar. Remove and discard Parmesan rind, if using. Divide the soup among 4 bowls, and top with pesto.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)294Calories16gFat28gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
