Hearty Cabbage & White Bean Soup

This winter has definitely proved its fair share of snow and wind. While I (and almost all of the continental US) could not be more prepared for spring, something warm will have to tie us over these last few grueling months. What not more warming than a hearty cabbage and white bean soup? Made with root vegetables, this is a quick-fix soup that can be made in the crock-pot. And just think, following your after-work commute in winter weather conditions, this 'Soup's on!'

Ingredients:

1 head cabbage, shredded or finely chopped

1 large carrot, finely chopped

1 large onion, chopped

1 baking potato, chopped

3 cloves garlic, minced

1 can (15 oz) white beans, drained and rinsed

3 cups low-sodium vegetable or chicken broth

3-4 cups water

1 tsp oregano

1 bay leaf

1/2 tsp red pepper flakes

1 Tbsp apple cider vinegar

3-4 cups chopped kale leaves

1/4 cup lemon juice

Parmesan cheese, freshly grated

Salt & pepper, to taste

Parsley, chopped (optional)

Directions:

1. In a large crock-pot add cabbage, carrot, onion, potato, garlic, beans, broth, water, oregano, bay leaf, red pepper flakes, and apple cider vinegar. Cook on low heat for 5-8 hours. 

2. About 5 minutes before serving, add kale and lemon juice. 

3. Ladle soup into bowls. Top individual servings with freshly grated Parmesan, salt, pepper, and parsley (optional).