Hearty Cabbage and Bean Soup with Gluten-Free Crackers
20min
45min
4
420
Chef's Note
For a deeper flavor, make this soup a day ahead and reheat before serving. The flavors will intensify overnight, and the cabbage will become even more tender. If you're short on time, you can use store-bought gluten-free crackers instead of making your own.
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Ingredients
2 tablespoons olive oil
1 large, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 cloves, minced garlic
1/2 head, chopped (about 6 cups) green cabbage
2 15 oz cans, drained and rinsed cannellini beans
1 14 oz can diced tomatoes
6 cups vegetable broth
2 whole bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon smoked paprika
1 teaspoon, plus more to taste salt
1/2 teaspoon black pepper
1/4 cup, chopped fresh parsley
1 tablespoon lemon juice
16 crackers (store-bought) gluten-free rice crackers
1 cup gluten-free flour blend
1/4 teaspoon xanthan gum
1/2 teaspoon salt (for crackers)
3 tablespoons olive oil (for crackers)
1/4 cup, plus more as needed water
1 teaspoon, dried rosemary (for crackers)
Instructions
- 1
Start with the soup: Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat.
- 2
Add the diced onion and cook for 5 minutes until translucent, stirring occasionally.
- 3
Add the diced carrots and celery, cooking for another 3-4 minutes until they begin to soften.
- 4
Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 5
Add the chopped cabbage and cook for 5 minutes, stirring occasionally, until it begins to wilt down.
- 6
Pour in the drained and rinsed cannellini beans, diced tomatoes with their juice, and 6 cups of vegetable broth.
- 7
Add 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 8
Bring the soup to a boil, then reduce heat to low and simmer, partially covered, for 25-30 minutes until the vegetables are tender and flavors have melded.
- 9
While the soup simmers, prepare the gluten-free crackers: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 10
In a medium bowl, whisk together 1 cup gluten-free flour blend, 1/4 teaspoon xanthan gum, and 1/2 teaspoon salt.
- 11
Add 3 tablespoons olive oil and 1 teaspoon dried rosemary to the flour mixture and stir with a fork.
- 12
Gradually add 1/4 cup water, mixing until a dough forms. Add more water, 1 teaspoon at a time, if needed to form a cohesive dough.
- 13
Place the dough between two pieces of parchment paper and roll to about 1/8-inch thickness.
- 14
Remove the top parchment and cut the dough into 2-inch squares. Prick each cracker with a fork.
- 15
Transfer the parchment with crackers to the prepared baking sheet and bake for 12-15 minutes until golden and crisp.
- 16
Allow crackers to cool completely while finishing the soup.
- 17
Remove bay leaves from the soup and stir in 1/4 cup chopped fresh parsley and 1 tablespoon lemon juice.
- 18
Taste and adjust seasoning with additional salt and pepper if needed.
- 19
Ladle the hot soup into bowls, garnish with a sprinkle of fresh parsley, and serve with the homemade gluten-free crackers on the side.
Nutrition Information (per serving)
420
18g
62g
14g
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