This cabbage and white bean soup is easy and flavorful.
Avoid browning the leeks and garlic, as it can make the soup bitter.
If you want to make this soup vegan, use vegan-friendly pesto and omit the Parmesan rind.
Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Add cabbage and leek; cook, stirring often, until softened but not browned, about 4 minutes.
Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
Remove from heat and stir in vinegar.
Remove and discard Parmesan rind, if using.
Divide the soup among 4 bowls, and top with pesto.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
