Purple Cabbage and White Bean Soup

Prep Time:

1 hour

Ingredients

1 cup dried white beans (such as navy beans or cannellini beans), soaked overnight and drained
4 cups vegetable stock/broth
2 cups purple cabbage, thinly sliced
1 cup purple beans (or green beans), trimmed and cut into bite-sized pieces
2 carrots, peeled and diced
1 onion, finely chopped
4 cloves garlic, minced
1 teaspoon avocado oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

Prepare the Beans: After soaking the beans overnight, drain and rinse them. In a pot, cover the beans with water, bring to a boil, then reduce the heat and simmer for about 45-60 minutes or until tender. Drain and set aside. (You can also cook them in the Instant Pot).
Sauté the Aromatics: In a large soup pot, heat the avocado oil over medium heat. Add the chopped onion and garlic. Sauté for a few minutes until they turn translucent and aromatic.
Add the Veggies: Add the diced carrots and sliced purple cabbage to the pot. Sauté for another 5 minutes until the vegetables start to soften.
Bring It Together: Add the cooked white beans to the pot. Pour in the stock and stir to combine. Season with dried thyme, dried oregano, salt, and black pepper.
Simmer and Infuse Flavors: Allow the soup to simmer gently for about 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
Purple Bean Addition: In the last 10 minutes of cooking, add the purple (or green) beans to the pot. This ensures they retain their vibrant color and slight crunch.
Adjust Seasoning: Taste the soup and adjust the seasoning if needed. Add more herbs or salt and pepper to your preference.
Serve and Garnish: Ladle soup into bowls. Garnish with freshly chopped parsley for a burst of color and a touch of freshness.