Something about cabbage I just love in soups! Enjoy this hearty and flavorful cabbage and white bean soup with freshly homemade socca or crusty bread.
Washing Leeks: Slice off the root end and the dark green parts. Slice in half lengthwise. Run under cold running water, opening up the layers as you rinse to remove and dirt between the leaf sheaths. Lay on flat surface and cut into thin slices horizontally (widthwise).
Saute: In a large dutch oven or stock pot, heat water/oil over medium to medium-high heat, add leeks, carrots and celery, saute for 5 minutes. Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant.
Add remaining ingredients: Add tomatoes, potatoes, cabbage, beans, and veg broth.
Simmer: Bring to a boil, cover, reduce heat to low, and simmer for 20 – 30 minutes, or until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator in covered containers for up to 6 days. For longer storage, keep in the freezer using freezer safe containers or bags for up to 2 – 3 months.
As noted above, change the herbs to whatever you have on hand. You could also use an Italian blend seasoning if you like. I also like to add in a sprinkle of red pepper flakes.
I would suggest using the biggest pot you have for ease, this makes quite a bit of soup.
If leeks are not available, sub in 1 medium onion, diced.