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Hearty, Veggie Winter Soup

Serves 4 with leftovers


  • 3 tablespoons extra virgin olive oil

  • 3 leeks, green parts removed and thinly sliced

  • 2 carrots

  • 1 fennel bulb, thinly sliced

  • 4 cloves of garlic, minced

  • 2 fresh rosemary sprigs, leaves removed and chopped

  • 1 cup of thinly sliced savoy cabbage

  • 6 cups of vegetable stock

  • 1 can of white beans, drained and rinsed

  • Handful of parsley (flat leaf), chopped

  • Sea salt and pepper


  • In a large soup pot, heat the oil over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.

  • Add the garlic, rosemary and cook for another minute.

  • Add the cabbage and sauté another minute.

  • Add stock and bring to a boil.

  • Add the beans and cook on low for 10 – 15 minutes, until veggies are tender.

  • Stir in the parsley and season with salt and pepper.

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