6 Servings 35 min Cook
2 Tsp Olive Oil
1 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
2 Stalk, medium (7-1/2" - 8" long) Celery
1 Head, medium (about 5-3/4" dia) Cabbage
1 3/4 Cup White Beans
6 Cup Vegetable Broth
2 Tsp, leaves Thyme
1 Tsp, leaves Basil
1/2 Tbsp, ground Cumin
1 Dash Salt
1 Dash Pepper
Heat the olive oil in large pot over medium heat.
After about 30 seconds, add onion and cook until translucent, stirring occasionally.
Add garlic and cook for about 2 more minutes.
Add celery and spices and mix to combine.
Cook for about 2 more minutes.
Add the cabbage, white beans, and vegetable broth.
You may need to add a little water just to make sure the cabbage is covered.
Stir to combine.
Put a lid on the pot and bring to a boil.
Once it is boiling, reduce to a simmer and tilt the lid on the pot so that there is a little crack for steam to get out.
Let it simmer for about 20-30 minutes, then remove from heat.
If you have an immersion blender, use it to pureé the soup to your desired consistency.
If you only have a standing blender, add the soup to the blender in batches and blend until all of the soup is pureed.
At this point, you can add in the Nutritional Yeast, which will give it a thicker, slightly cheesy taste.
You can also add salt and pepper to taste.
Pour into bowls and serve.