This hearty Italian Cabbage soup hits the spot when the weather starts to get cooler. It’s healthy and makes meal prep a snap!
For me, this is Italian Cabbage Soup is a standby because it’s a healthy option (it evolved from a Weight Watchers recipe) that can be made with ingredients I usually have on hand. Plus it’s gluten free, vegetarian and keto diet friendly soup so it checks all the boxes!
Making a batch of this usually means there’s enough for lunch the next day and since it keeps for 3-4 days in the fridge – it’s handy to have as a supplement with a lighter dinner (think soup and salad or soup and sandwich).
Ingredients
- Veggie broth (900 ml)
- 1 Can of diced tomatoes (28 oz)
- Package of chopped cabbage or coleslaw (12 oz)
- 1 Can of beans (19 oz – you can use any type – we like white kidney beans or chick peas)
- Salt, spices and herbs to taste ( I use the combo of garlic powder, basil, oregano and parsley)
Directions
- Bring veggie broth and diced tomatoes to a boil.
- Add cabbage, beans, salt and spices. Stir, cover and set to simmer.
- Simmer until cabbage is soft and tender (approx 20 mins).
- Enjoy!
Tips & SUBSTITUTIONS
- Add 2- 3 tbsp. of pesto instead of spices to simplify prep and shopping list.
- If you want to add meat, start by sauteing some ground turkey or lean ground beef in 2 tbsp olive oil before adding the veggie broth and diced tomatoes . Then follow directions as per above.
- You can add some gluten free pasta or rice to your soup to change it up.
- Be sure to taste your soup while it’s cooking so that you can adjust the flavour accordingly. Just be sure to let it cool down slightly before you sample so you don’t end up with a burnt tongue!
