Description
This cozy cabbage soup is packed with a variety of vegetables making this the perfect meal when you want to enjoy something light but satisfying. This good-for-you soup is great for a sick day or a chilly winter evening!
Ingredients
Units
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- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning blend
- 1/2 head green cabbage, chopped
- 4 cups vegetable broth
- 1 14oz can fire-roasted diced tomatoes
- 1 14oz can cannellini beans or white beans, drained and rinsed
- 1 tablespoon lemon juice
- Salt to taste
Instructions
Stovetop Directions
- In a large pot or dutch oven, add the olive oil, onion, carrot, and celery and sauté over medium-low heat for 5 minutes.
- Add the garlic and spices and continue to sauté for 2 minutes.
- Add the cabbage and continue to sauté for 5 minutes.
- Add the vegetable broth, tomatoes, and beans and bring to a simmer.
- Simmer for 10 minutes or until vegetables are tender.
- Add lemon juice. Season with salt to taste.
Instant Pot Directions
- Add the olive oil, onion, carrot, and celery to the Instant Pot and set to sauté. Cook for 4 minutes, stirring frequently.
- Add the garlic and Italian seasoning and continue to sauté for 2 minutes.
- Add the cabbage and continue to sauté for 2 minutes, stirring frequently.
- Add the vegetable broth, tomatoes, and beans and secure the Instant Pot lid. Ensure the vent knob is set to sealing.
- Press cancel to end the sautè function. Press “pressure cook” and set to manual pressure cook for 3 minutes.
- It will take about 8 minutes to come to pressure, and then the Instant Pot timer will begin counting down.
- When the timer goes off, quick-release the pressure by moving the venting knob to the release position and allow the steam to release.
- Add lemon juice. Season with salt to taste.