Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
8
Ingredients
Directions
Heat olive oil in a Dutch oven over medium heat. Add leeks and carrots, and cook, stirring frequently, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Pour in vegetable broth, stir in tomato paste and Italian seasoning, and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 10 minutes.
Using an immersion blender, puree the vegetables and liquid. Season with salt and pepper.
Increase heat to medium and bring to a boil. Stir in cabbage, red pepper flakes, and a couple more pinches of salt, if desired. Bring to a boil, reduce heat, and simmer until cabbage is tender, 20 to 25 minutes.
Stir in beans and simmer until beans are heated through, about 5 minutes more.
Serve warm, garnished with fresh thyme sprigs, if desired, and drizzled with olive oil.
Cook’s Note
If you do not have an immersion blender, fill the jar of a blender no more than halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the pot. Repeat with remaining soup.
Nutrition Facts (per serving)
| 209 | Calories |
| 4g | Fat |
| 35g | Carbs |
| 11g | Protein |
