2 tbsp. freshly chopped parsley, plus more for garnish
Directions
In a large pot over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6-8 minutes.
Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley if desired.
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Vegetable Soup with Cabbage
By Terrie Lewis | October 18, 2020
Total time: 30-35 min
6 Servings
Ingredients
2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, minced
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
1 (15-oz.) can white beans, drained and rinsed
1/4 tsp. dried thyme
2 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups water
1/2 large head cabbage, chopped
1 (15-oz.) can chopped fire-roasted tomatoes
Pinch red pepper flakes
2 tbsp. freshly chopped parsley, plus more for garnish
Directions
In a large pot over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6-8 minutes.
Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley if desired.
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