Cabbage,White Bean and Kale Soup

This is a really simple soup to put together and it is versatile too. Use any wilting dark green that is in your fridge...
Contributor
Cabbage Soup: White Bean and Kale Soup

Diane Balch

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.

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.

For more great recipes like this one, visit Simple Living and Eating.

6
Servings
379
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons unsalted butter
  • 1/4 Teaspoon dried thyme
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • 1 small head of cabbage, chopped
  • 2 large potatoes, peeled and cubed
  • 15 Ounces canned Great Northern White Beans or Cannelini
  • 8 Cups chicken broth
  • 6 Ounces dried salami chopped small
  • 1/4 Cup flat leaf parsley, chopped
  • Salt and pepper, to taste

Directions

Heat the butter in a large sauce pan on medium high heat. Sauté the onions, when they are limp add the garlic and thyme. Continue to season the vegetables with salt and pepper as you add them to the pot. Cook for about 1 minute. Add the cabbage and potatoes. Stir and cook until cabbage starts to wilt. Add the chicken broth, and bring it to a boil while stirring. When the soup comes to a boil, lower the heat, and simmer. Add the salami and flat leaf parsley. Stir occasionally. Let the soup cook until the potatoes are fork tender, about 30 minutes. Adjust the seasoning to taste. Allow the soup to sit for a few hours before serving for the best flavor. 

Nutritional Facts

Total Fat
6g
9%
Sugar
17g
19%
Saturated Fat
1g
4%
Cholesterol
11mg
4%
Carbohydrate, by difference
69g
53%
Protein
13g
28%
Vitamin A, RAE
51µg
7%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
51µg
57%
Calcium, Ca
278mg
28%
Choline, total
23mg
5%
Fiber, total dietary
11g
44%
Folate, total
79µg
20%
Iron, Fe
4mg
22%
Magnesium, Mg
103mg
32%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
118mg
17%
Selenium, Se
4µg
7%
Sodium, Na
1363mg
91%
Water
288g
11%
Zinc, Zn
4mg
50%

Cabbage Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Cabbage Soup Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Cabbage Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.