Cabbage and White Bean Soup with Parmesan

Stay Warm & Cozy: My Simple Cabbage & White Bean Soup with Parmesan is Your Perfect Weeknight Hug!

As we settle into November, the days get shorter, and there's a definite chill in the air. For me, this time of year is all about finding comfort in simple things – especially in the kitchen. With Thanksgiving just around the corner, our focus often shifts to big, elaborate meals, but I find immense gratitude in the everyday warmth a good bowl of soup can bring. That's precisely why I want to share one of my absolute favorite recipes: a hearty Cabbage and White Bean Soup with a generous sprinkle of Parmesan. This isn't just any soup; it's a wonderfully satisfying, budget-friendly meal that comes together quickly. It’s perfect for those busy weeknights when you want something nourishing without a lot of fuss. The combination of tender cabbage, creamy white beans, and the savory kick of Parmesan creates a truly delightful flavor profile that feels both rustic and refined. Plus, it makes your kitchen smell absolutely incredible – a real bonus on a chilly evening! Let's get started on making this comforting staple.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1/2 head green cabbage (about 6 cups), cored and thinly sliced
• 1 (28 ounce) can crushed tomatoes
• 6 cups vegetable broth (or chicken broth)
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
2. Add Garlic and Cabbage: Add the minced garlic and cook for another minute until fragrant. Stir in the thinly sliced cabbage and cook until it begins to wilt, about 5-7 minutes.
3. Build the Soup Base: Pour in the crushed tomatoes and vegetable broth. Add the rinsed cannellini beans, dried oregano, and dried thyme. Season generously with salt and pepper.
4. Simmer: Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes, or until the cabbage is very tender and the flavors have melded together. If you have more time, let it simmer longer for even deeper flavor.
5. Finish with Cheese: Remove the soup from the heat. Stir in the 1/2 cup of freshly grated Parmesan cheese until it melts into the soup, adding a wonderful creamy, salty depth. Taste and adjust seasoning as needed.
6. Serve: Ladle the warm soup into bowls. Garnish with additional grated Parmesan cheese and fresh chopped parsley, if desired. Serve immediately with some crusty bread for dipping.

This simple Cabbage and White Bean Soup truly embodies the spirit of nurturing food. It's hearty, wholesome, and perfect for warming you from the inside out on these crisp November evenings. I particularly love how easily it comes together, leaving you more time to enjoy those precious moments with family or simply unwind. Do you have a go-to cozy soup for the colder months? I’d love to hear your favorite variations or any tips you have for making a simple soup extra special. Please share your thoughts in the comments below!

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