Teresa's Recipes
Rustic Cabbage and Rice Soup
With its roots in the simplicity and resourcefulness of peasant cuisine, this heartwarming Rustic Cabbage and Rice Soup is a celebration of humble ingredients transformed into a satisfying feast. Fresh vegetables, aromatic herbs, and wholesome rice mingle in a fragrant broth, evoking memories of home-cooked meals shared around the family table. Its comforting warmth is reminiscent of a cozy blanket on a chilly day, making it a perfect antidote to winter's chill.
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 2, peeled and chopped Carrots
- 2 stalks, chopped Celery
- 3 cloves, minced Garlic
- 1 small head, shredded Cabbage
- 2 large, diced Tomatoes
- 6 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- To taste Salt and pepper
- 2 cups Cooked rice
- For garnish Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 200
- Fat: 5g
- Carbs: 35g
- Protein: 6g
- Sodium: 800mg
- Sugar: 6g
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Stir occasionally and cook until the vegetables are tender, about 5-7 minutes.
- Add the shredded cabbage to the pot and cook for another 5 minutes, or until the cabbage is slightly softened.
- Next, stir in the diced tomatoes, vegetable broth, bay leaf, and dried thyme. Season the soup with salt and pepper to your liking.
- Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for approximately 15-20 minutes, or until the cabbage is tender.
- Stir in the cooked rice and continue to simmer the soup for an additional 5 minutes.
- Before serving, remember to remove and discard the bay leaf.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot, and enjoy this nourishing meal!
Tips
- For a twist, consider adding shredded chicken or cooked sausage.
- Feel free to substitute the rice with other grains such as barley or quinoa for variety.