Description
A comforting bowl of vegetable soup that combines a variety of fresh ingredients for a flavorful and nourishing dish.
Ingredients
Scale
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 medium Carrots, halved and sliced
- 3 cloves Garlic, minced
- 1 cup Shredded cabbage
- 1 medium Yellow bell pepper, seeded and diced
- 1 medium Red bell pepper, seeded and diced
- 1 medium Fennel, trimmed, cored, and diced
- to taste Kosher salt
- to taste Freshly ground black pepper
- 1 can Cannellini beans, drained and rinsed
- 1 cup Asparagus, cut into 1-inch pieces
- 8 cups Vegetable or chicken broth
- 1 tablespoon Fresh thyme or oregano leaves
- to taste Spicy pepper relish or hot sauce
- 1/4 cup Shredded Parmesan cheese
- 1 teaspoon Orange zest
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in sliced carrots and minced garlic, cooking for another 3 minutes.
- Add shredded cabbage, yellow bell pepper, red bell pepper, and diced fennel, cooking for another 5 minutes.
- Season with salt and freshly ground black pepper to taste.
- Pour in Cannellini beans and vegetable (or chicken) broth, bringing the mixture to a boil, then reducing to a simmer.
- Stir in chopped asparagus and fresh thyme or oregano, simmering for 15-20 minutes until vegetables are tender.
- Add spicy pepper relish or hot sauce if desired, stir in Parmesan cheese and orange zest.
- Taste and adjust seasoning if needed, then ladle into bowls and serve.
Notes
Great when paired with crusty bread or grilled cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg