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Cabbage soup simmered with beans and potatoes is hearty northern Italian winter fare. A vegetarian high protein mediterranean dish that supports weight loss and calorie deficit family meals.
Heat the olive oil in a large pot over medium heat until shimmer appears, then add diced onion, carrot, and celery. Sauté for 7 minutes, stirring frequently, until the vegetables turn translucent.
Add chopped cabbage and diced potatoes to the pot. Stir, and cook for another 5 minutes, allowing the cabbage to slightly wilt.
Pour in the vegetable broth and season with sea salt, black pepper, and thyme. Increase heat to bring to a gentle boil, then reduce to low.
Add cannellini beans, cover, and simmer gently for 45 minutes, stirring occasionally to prevent sticking. Ensure potatoes are tender but not mushy.
Taste and adjust seasonings if needed. Serve hot, optionally garnishing each bowl with a drizzle of olive oil and extra pepper for flavor enhancement.
