“A Vegan’s Feast”
To see the entire seven course meal menu please click on the menu bar on the main blog page and click on the title of the menu -“A Vegan Feast”
This soup is warm and comforting and does NOT stink up your house which is what everyone asks me when I say I’m making a cabbage soup. There is an art to cooking with cabbage. And the key is acid. This soup uses tomatoes as the acidic factor that rounds out the flavor of the cabbage and then it absolutely does not stink up your house. The original recipe that was given to me had a pieces of bread at the bottom and used several canned ingredients. It also used white cabbage. I prefer red. You really could use any cabbage here and in fact could probably use any kind of lettuce or greens. It would definitely alter the taste a bit but I’m sure it would still be delicious. But the recipe below is what I have settled on for a couple years now and it is a regular on our menu. I did have to use dried savory but at one point we were growing fresh savory in our garden and I used to use heaping tablespoons of it in this soup. Essentially this recipe, and many of the recipes from this menu, allows for a lot of experimentation. And then once you’ve played around with it you can make it your own just like I have here.
Cabbage Cannellini Soup
Serves 6-8 in a seven course meal
1 Tbsp Olive Oil
1 Large Onion Peeled and Chopped (I prefer red onions)
4 Cloves Garlic Smashed and Finely Chopped
1/2 Head of Red Cabbage Chopped and Rinsed
1 Tsp Ground Savory
1 Tsp Ground Basil
1 Large Beefsteak Tomato Chopped
1 Can of Cannellini Beans Rinsed
4 Cups of Vegetable Broth
1 Tbsp of Olive Oil and Basil Leaves as a garnish
Heat the oil in a large pot on medium heat. Add the chopped onion and garlic. Saute for about five minutes. Add the cabbage and sauté for another five minutes until the cabbage starts to soften. Add the spices and the chopped tomato to the mixture and allow the juice from the tomato to cook the cabbage down further for a couple minutes. Lastly add the beans and the broth. Bring everything to a boil and then lower the heat. Simmer the soup for 40 minutes. Then either use a hand blender to puree the soup in the pot or transfer (carefully!!) to a blender and blend until it has a smooth texture. Do not forget to put the lid on your blender and do not forget to hold the lid down with a towel. And blend at a low speed. Lessons learned folks. This soup is golden with some hot crusty sourdough bread.