Description
Cream of Black Cabbage and Beans is a hearty and nourishing Mediterranean-inspired soup featuring tender Tuscan kale (black cabbage) blended with creamy white beans and aromatic herbs. This rustic dish offers a comforting, flavorful meal perfect for lunch or dinner, delivering both nutrition and a creamy, velvety texture with a touch of Parmesan garnish.
Ingredients
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups chopped black cabbage (Tuscan kale)
Beans and Broth
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
Seasonings and Finishes
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Heat Oil and Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté for 4–5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its aroma without browning.
- Cook Black Cabbage: Add the chopped black cabbage (Tuscan kale) to the pot and cook until it wilts slightly, about 3–4 minutes, stirring occasionally.
- Add Beans and Broth: Stir in the drained white beans, vegetable broth, dried thyme, salt, and black pepper. Mix well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes, allowing the flavors to meld and the vegetables to fully tenderize.
- Blend for Creaminess: Using an immersion blender, blend about half of the soup directly in the pot to create a creamy texture while leaving the rest chunky. This step is optional but recommended for a smooth consistency.
- Finish with Lemon and Cheese: Stir in 1 tablespoon of fresh lemon juice to brighten the flavors. Garnish each serving with 2 tablespoons of grated Parmesan cheese if desired, then serve warm.
Notes
- If black cabbage (Tuscan kale) is unavailable, substitute with spinach or regular kale.
- Pair the soup with crusty bread to complete the meal.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
