Cabbage & White Bean Stew ♥ Recipe

A quick and simple cabbage soup studded with carrots, celery and beans. Spartan and spare, a welcome reset for our bodies and tastebuds after indulging in rich, heavy food. Easy Weeknight Supper. Low Fat. Very Weight Watchers Friendly & Freestyle Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. One of my oldest and still most-favorite recipes.

Oops. All December, the "five-a-day" admonition has applied to Christmas cookies, not vegetables. For awhile, I even wondered if my vegetable moxie were lost, if chocolate and pecans would forever supplant cabbage and pumpkin. I was happy to eat vegetables, if someone put them in front of me. But cook them? No way.

Thankfully: the moxie has returned in force.

So man-oh-man, am I ever ready to get back to healthy recipes again. (Who can relate?) With this stew (or soup? stoup?) recipe, I'm dipping a baby toe back into vegetables, just in case. It's a great basic recipe, with easy pantry ingredients, a favorite from my vegetarian days.

A WARM WELCOME to new readers! During December, you continued to subscribe in droves. Clearly, many of us are looking for inspiration about how to increase our vegetable intake. Well, you've found the right place, since every single recipe at A Veggie Venture starts with a vegetable. Look for new recipes every few days during January.

COMPLIMENTS!
"Excellent! Smells wonderful, too." ~ Sally
"...a little nostalgic for me. We loved it!" ~ Felicia

CABBAGE & WHITE BEAN STEW

Hands-on time: 20 minutes
Time to table: 40 minutes but better after resting 6 – 24 hours
Makes 8 cups

Splash of water
1 large onion, chopped
2 carrots, peeled and cut into pieces on the diagonal
1 rib celery, cut into pieces on the diagonal
1 teaspoon whole caraway seed
2 cups (8oz/227g) chopped green cabbage (from about 1/4 medium-size cabbage)
2 cups water
1 tablespoon brown sugar
1 15-ounce can diced tomatoes

1 15-ounce can white kidney beans (cannellini), rinsed and drained
1 tablespoon cider vinegar
1/4 cup chopped parsley

In a large soup pot or Dutch, cook the onion in the water for about 3 minutes. Add the carrots and celery and cook another 3 minutes. Add the caraway and cook another minute. Add the cabbage, 2 cups water and brown sugar and cook for 5 minutes. Stir in the tomatoes, cover and simmer for 20 minutes. Add the beans and vinegar, simmer 5 minutes or until beans are heated through. Stir in the parsley. Serve immediately or let rest for a few hours to a whole day to allow flavors to meld. Reheats beautifully.

ALANNA'S TIPS & KITCHEN NOTES
SPLASH OF WATER? Sure, that's how to start off the vegetables for a soup without adding any oil. It works great! That said, when I worked on my famous Homemade Vegetable Soup, I learned that using a splash of olive oil instead of that splash of water really helps the flavors develop, especially if you turn the onions and celery and other vegetables quite golden.

NUTRITION INFORMATION Per Cup: 78 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 17mg Sodium; 17g Carb; 4g Fiber; 6g Sugar; 4g Protein. WEIGHT WATCHERS WW Old Points 1, WW PointsPlus 2, WW SmartPoints 3, WW Freestyle 0 CALORIE COUNTERS 100-calorie serving = 1-1/4 cups (5g protein).

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QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS

cabbage carrots tomatoes beans

MORE FAVORITE CABBAGE RECIPES

~ Swedish Red Cabbage & Apples ~
~ Peasant Cabbage Tomato Soup ~
~ Crazy-Good Cooked Cabbage ~
~ more cabbage recipes ~
from A Veggie Venture

~ Caraway Cabbage ~
~ Baked Cabbage Wedges ~
~ Alice Waters Coleslaw ~
~ more cabbage recipes ~
from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

New Year's Turnip Greens Cabbage & White Bean Stew Hoppin' John Soup New Year's Soup with Black-eyed Peas & Collard Greens Hot Corn Dip

Looking for healthy ways to cook vegetables? A Veggie Venture is home of "veggie evangelist" Alanna Kellogg, the
famous asparagus-to-zucchini Alphabet of Vegetables plus hundreds of quick, easy and healthful vegetable recipes.

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