This healthy Weight Watchers cabbage soup is a simpler version of Minestrone, and a 45 year old classic recipe from my grandma's recipe box with a few extra vegetables added in.
Course Soup
Cuisine Italian
Keyword cabbage soup
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 6
Calories 71kcal
Ingredients
1cupyellow onion
2cloves garlic, pressed or grated
1cupmushrooms, sliced
1teaspoonkosher salt
1 teaspoon freshly ground black pepper
4cupstomato juice
4cupschicken or vegetable broth
115 ounce canchickpeas or cannellini beans, homemade, or canned that are drained and rinsed
1teaspoonItalian seasoning
2small zucchini, quartered lengthwise and sliced ¼ inch thick
1cupshredded cabbage
1large carrot, peeled and sliced into ¼ inch pieces
Instructions
Spray a stock pot or large Dutch oven with non-stick cooking spray and heat over medium. Add the chopped onion and garlic. Cook for 3-4 minutes, stirring often. Stir in the mushrooms, season with the kosher salt, and continue cooking for 3-4 more minutes.
Add the tomato juice and chicken (or vegetable) broth. Add the beans with the Italian seasoning and black pepper, and stir in the zucchini, cabbage, and carrot. Bring to a boil then reduce to a simmer and cook for 30-45 minutes. Taste and add more salt and pepper if needed.