Can I make Mediterranean Cabbage Soup ahead of time?

Yes, you can prepare Mediterranean Cabbage Soup in advance. In fact, the flavors deepen and improve as it sits. Simply store the soup in an airtight container in the refrigerator for up to 4 days. If you’d like to keep it for longer, freeze portions for up to 2 months. When reheating, add a splash of water or broth to adjust the consistency.

Is Mediterranean Cabbage Soup suitable for a gluten-free diet?

Absolutely! This soup is naturally gluten-free. It’s made without any wheat products or gluten-containing ingredients, making it a perfect choice for those avoiding gluten. If you want to add a grain, you can always serve it with gluten-free bread or cook quinoa directly in the soup.

How can I make Mediterranean Cabbage Soup spicier?

To add some heat to your Mediterranean Cabbage Soup, try incorporating red pepper flakes, a dash of cayenne pepper, or finely chopped fresh chili peppers. Adding these ingredients will introduce a spicy kick without overpowering the soup’s natural flavors.

Mediterranean Cabbage Soup: Delicious & Vegan

Name: Mediterranean Cabbage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon extra-virgin olive oil; 2 medium carrots, chopped; 1 fennel bulb, thinly sliced (reserve fronds for garnish); 1 medium onion, chopped; 3 garlic cloves, minced; 1 teaspoon ground coriander; 4 cups vegetable broth; 1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano; 6 cups chopped green cabbage; 1 can (15 ounces) cannellini beans, drained and rinsed; 1 teaspoon sugar; 2 teaspoons fresh oregano, chopped; 1 tablespoon lemon zest; Fennel fronds (for garnish)

Description

Mediterranean Cabbage Soup is a delicious, healthy, and vegan dish that’s perfect for a satisfying meal. This soup is packed with fresh vegetables, beans, and aromatic Mediterranean flavors, making it a comforting choice for any time of the year.

Ingredients

Scale

1 tablespoon extra-virgin olive oil
2 medium carrots, chopped
1 fennel bulb, thinly sliced (reserve fronds for garnish)
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon ground coriander
4 cups vegetable broth
1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano
6 cups chopped green cabbage
1 can (15 ounces) cannellini beans, drained and rinsed
1 teaspoon sugar
2 teaspoons fresh oregano, chopped
1 tablespoon lemon zest
Fennel fronds (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large heavy pot over medium-high heat. Add carrots, fennel, and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in garlic, ground coriander, and salt. Cook for 1 minute, stirring constantly, until fragrant.
Pour in vegetable broth and diced tomatoes with basil, garlic, and oregano. Bring to a boil.
Add chopped cabbage and reduce heat to medium. Cook for 20 to 25 minutes, stirring occasionally, until the cabbage is tender.
Stir in the cannellini beans, sugar, and fresh oregano. Cook for an additional 3 minutes, until the beans are heated through.
Serve with lemon zest and garnish with fennel fronds.

Notes

Make ahead: This soup can be made ahead of time and stored in the refrigerator for up to 4 days. It can also be frozen for up to 2 months.
For a spicier version, add red pepper flakes or cayenne pepper to the soup.
Feel free to use other types of cabbage, such as Napa or Savoy cabbage, for a different texture and flavor.
Adjust the sugar according to taste, especially if the tomatoes are more acidic than expected.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 150
Sugar: 6g
Sodium: 800mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 8g
Protein: 7g
Cholesterol: 0mg