DirectionsStep1In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, salt, pepper, and fennel seeds, if using. Cook, stirring occasionally, until the vegetables are slightly softened, 5 to 7 minutes. Add the c…Step2Add the broth, tomatoes, and bay leaves. Bring to a simmer; cover, and cook until the cabbage is tender, about 15 minutes. Stir in the white beans and simmer, uncovered, for 5 minutes. Remove the bay leaves.Step3Serve in soup bowls topped with parsleyIngredientsIngredients3 tablespoonsOlive Oil1 Medium Yellow Onion (chopped)2 Medium Carrots (sliced)1 teaspoonSalt½ teaspoonBlack Pepper (ground)½ teaspoonGround Fennel Seeds (optional)1 Green Cabbage (small, 2-lb. head, chopped)4 Garlic Cloves (chopped)4 cupsVegetable Broth2 (15-ounces) cansTomatoes (diced, undrained)2 Bay Leaves2 (15-ounces) cansWhite Beans (drained and rinsed)add Parsley (chopped, for serving)See moreNutritionalNutritional306 Calories8 gTotal Fat34 gCarbohydrate953 mgSodium14 gProteinFrom thepioneerwoman.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Cabbage Soup
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