- 1 medium yellow or white onion, chopped (about 2 cups)
- 5 cups water
- 3 15-oz. cans cooked white Cannellini beans (about 5 cups)
- 1 15-oz. can diced tomatoes (with juice)
- 2 medium carrots, sliced (about 1½ cups)
- 2 ribs celery, sliced (about ¾ cup)
- 3 ounces tomato paste (half of a small 6-ounce can)
- 2 teaspoons granulated garlic
- 1 tablespoon smoked paprika (see Notes)
- 1½ tablespoons dried Italian herb seasoning
- ¼ to ½ teaspoon red pepper flakes (optional; these are spicy)
- 4 cups chopped green cabbage
- Add 1 tablespoon water to a soup pot on medium-high heat, and when the water starts to sputter, add the onion. Cook while stirring for 3 to 4 minutes, until the onion is soft.
- Add to the pot: the water, beans, diced tomatoes, carrot, celery, tomato paste, and spices (granulated garlic, paprika, and red pepper flakes if using). Bring to a boil, reduce heat to medium, and cook uncovered for 10 minutes.
- Stir in the cabbage, and cook for another 10 minutes (or until the carrots and celery are tender).
Paprika: If you don’t like smoky paprika, feel free to use regular paprika (or a mix of both).
Tomato paste: This recipe calls for a half can of tomato paste because a full 6-ounce can was too tomato-y and thick. Any leftover tomato paste can be frozen in small snack bags.
Beans: I like cannellini or Great Northern beans for this soup, but feel free to use other white beans or a mix. Use canned beans or make them from scratch in your pressure cooker (like Instant Pot) or slow cooker.
- Serving Size: 1 cup (335g)
- Calories: 123
- Sugar: 5g
- Sodium: 66g
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0g