Cannellini and Cabbage Soup

By Bailey1_

Ingredients

• Makes: 6 servings
• Prep time: 20 minutes
• Cook time: 10 minutes
• Ingredients
• 1 tablespoon olive oil
• 3 cups thinly sliced cabbage
• 2 carrots, sliced
• 6 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 cans (14 ounces each) low-sodium chicken broth
• 1 can (14 1/2 ounces) no-salt-added diced tomatoes
• 1 cup water
• 1/4 cup tomato paste
• 2 cans (15 ounces each) cannellini beans, rinsed and drained

Preparation

Step 1

1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.

2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.

3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.