Tomato, White Bean, and Savoy/Napa Cabbage Soup
2016-10-24 10:47:59
This works with savoy or napa cabbage. If using napa, substitute the stalks for the celery.
For the soup
- 1 onion
- 1 carrot
- 2 sticks celery or napa stalks
- 2 cloves garlic
- 2 sprigs each oregano, thyme, and rosemary
- 2 14-oz cans plum tomatoes or fresh chopped equivalent
- 1 14-oz can cannellini (small white) beans, drained and rinsed
- 1/2 large savoy or napa cabbage (about 4 cups), chopped in thin, bite-sized strips
- Good quality oil
- salt and pepper
For the basil oil
- 3 oz olive oil
- Juice of 1/2 lemon (or 1 TB lemon juice)
- small bunch of fresh basil
- pinch each of salt and pepper
Instructions
- Roughly chop onion, carrot, celery/napa stalk/garlic.
- Coat the base of a soup pot with oil and heat.
- Stir the chopped veggies into the oil until coated.
- Cover with lid, turn down heat, and simmer for 15 min, stirring occasionally.
- When "sweated," add the tomatoes, chopped herbs, and 6 cups water to pot; bring to boil.
- Cover, reduce to simmer for 20 minutes, until veggies are soft.
- Meanwhile, bring a pot of water to boil. Plunge cabbage strips into water for 2-3 minutes; refresh under cold water.
- Also make the basil oil in small container by blending with an immersion blender.
- When soup is cooked, blend with immersion blender to desired texture.
- Remove from heat and add beans and cabbage.
- Heat soup to desired temperature.
- Serve with a dollop of basil oil in center of bowl.
Adapted from contributed by Lorna Yoder
Adapted from contributed by Lorna Yoder
Stonebridge Farm CSA https://stonebridgefarmcsa.com/