Skinny Soup Recipe

Name: Skinny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil (optional but it helps to caramelize the onions); 5 large onions (try red ones for a change); 1 large head cabbage (choose green, red or Savoy -- vary for diversity); 2 or 3 large bell peppers (I like to mix up the colors -- it makes the soup prettier!); 1 whole bunch of celery, (including the leaves); 4 or 5 large garlic cloves, coarsely chopped; 1 (35-ounce) can of whole San Marzano tomatoes and the juice; 1 bunch fennel (optional)*; 1 bunch escarole chiffonaded (optional)*; sea salt and freshly ground pepper to taste; 2 tablespoons caraway seeds (optional); any other herbs you'd like! (I usually add a bay leaf.); 1 quart cold water

Servings: persons

2 tablespoons olive oil (optional but it helps to caramelize the onions)
5 large onions (try red ones for a change)
1 large head cabbage (choose green, red or Savoy -- vary for diversity)
2 or 3 large bell peppers (I like to mix up the colors -- it makes the soup prettier!)
1 whole bunch of celery, (including the leaves)
4 or 5 large garlic cloves, coarsely chopped
1 (35-ounce) can of whole San Marzano tomatoes and the juice
1 bunch fennel (optional)*
1 bunch escarole chiffonaded (optional)*
sea salt and freshly ground pepper to taste
2 tablespoons caraway seeds (optional)
any other herbs you'd like! (I usually add a bay leaf.)
1 quart cold water

1
You will need at least a 12-quart pot to cook this soup because the raw ingredients take up a lot of space. Heat this pot over medium-low heat, then add the olive oil and swirl it around the bottom.
2
Coarsely chop the onions and add to the pot. Next cut cabbage into small pieces and add it. Clean and cut up all the other vegetables and add to the pot. Add herbs and salt and pepper. Bring the whole thing to a rollicking boil.
3
Lower heat, cover and let simmer until the vegetables are soft and soup-like. This will take a couple of hours.
4
Teacher's Tips: *Feel free to add greens other than escarole, like Swiss chard, spinach, collards, broccoli rabe -- but not all at the same time. This soup keeps very well in the fridge -- for a loooong time. You could also freeze it, but I think it has better texture if you don't, because freezing makes the vegetables mushy.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil (optional but it helps to caramelize the onions), 5 large onions (try red ones for a change), 1 large head cabbage (choose green, red or Savoy -- vary for diversity), 2 or 3 large bell peppers (I like to mix up the colors -- it makes the soup prettier!), and more.

Yes, Skinny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skinny Soup

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