Recipe Instructions:
Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil
4 cups chopped green cabbage
1 ½ cups sliced leek
1 ½ tablespoons finely chopped garlic
4 cups lower-sodium vegetable broth
½ teaspoon salt
1 (15 ounce) can no-salt-added white beans, rinsed
1 Parmesan rind (optional)
1 tablespoon white-wine vinegar
¼ cup pesto
Directions
Instructions Checklist
Step 1
Heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and leek; cook, stirring often, until softened but not browned, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth, salt, beans and Parmesan rind, if using; increase heat to high and bring to a boil.
Step 2
Reduce heat to low to maintain a low simmer; cover and cook, undisturbed, until the cabbage is tender, about 10 minutes. Remove from heat and stir in vinegar. Remove and discard Parmesan rind, if using. Divide the soup among 4 bowls, and top with pesto.
