Ingredients

Scale

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

Instructions

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).

Notes

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.

Nutrition

Serving Size: 1 cup (335g)
Calories: 123
Sugar: 5g
Sodium: 66g
Fat: 1g
Saturated Fat: 0g
Carbohydrates: 23g
Fiber: 7g
Protein: 7g
Cholesterol: 0g