Fiber-Forward Cabbage Lasagna Soup
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 28 minutes
Servings: 4
Difficulty: Easy
Cuisine: Italian-inspired

Description:
A tomato-rich cabbage lasagna soup with white beans, small pasta, ricotta, basil, and Parmesan for a weeknight bowl that eats like comfort food.

Ingredients:
- 2.00 Tablespoon olive oil
- 4.00 Clove garlic
- 1.00 Can cannellini beans
- 0.50 Cup Parmesan cheese
- 1.00 Cup yellow onion
- 1.00 Can crushed tomatoes
- 5.00 Cup vegetable broth
- 4.00 Cup green cabbage
- 4.00 Ounce small pasta
- 0.75 Cup ricotta cheese

Instructions:
<ol><li>Warm olive oil in a Dutch oven over medium heat.</li><li>Add onion and cook for 4 minutes, until glossy.</li><li>Stir in garlic and cabbage with 1 teaspoon kosher salt and cook for 6 minutes, until the cabbage starts to soften.</li><li>Add crushed tomatoes, broth, and beans. Simmer for 12 minutes.</li><li>Add pasta and cook for 8 to 10 minutes, until tender.</li><li>Ladle into bowls and top with ricotta, Parmesan, basil, and black pepper.</li><li>Add a splash of broth when reheating because the pasta thickens the soup as it sits.</li></ol>

Notes:
<ul><li>Cook the pasta separately if you are planning for multiple leftover meals.</li><li>Use low-sodium broth so the Parmesan can season the bowl.</li><li>A pinch of fennel seed makes the soup taste more sausage-like without adding meat.</li></ul>

Source: https://recipesworthcooking.com/fiber-forward-cabbage-lasagna-soup/export/