You will need:
- 1/2 head of cabbage, preferably Savoy
- 1 large red onion, chopped
- 1 celery rib, chopped
- 4 garlic cloves, peeled
- 1 large carrot, sliced
- 1/2 bunch of kale, stems removed and leaves cut into strips, about 3 cups tightly packed
- 1 large potato, peeled and cut into 1/2 inch cubes
- 6 cups reduced fat chicken broth, water, or combination of both
- 4 medium sized tomatoes, peeled, seeded, and chopped
- 1 fresh rosemary sprig, 8 fresh thyme sprigs, and 1 bunch of parsley
- 1 cup cannellini or white beans (other beans can also be added, such as kidney beans, lima beans, etc.)
- 1 bunch of spinach, stems removed and leaves cut into strips
- salt and pepper, to taste
Cut the cabbage into quarters through the core and then slice into strips.
In a 4-quart pot, spray the bottom with PAM or other cooking spray.
Cook the onion, celery, garlic and carrot until softened, about 10 minutes. Add the cabbage, kale, potato, broth, tomatoes, and herbs.
Bring the soup to a gentle simmer and cook for 10 – 15 minutes, until the potatoes are soft.
Puree 1/2 of the beans in a food processor (or blender). Add the puree and whole beans to the simmering soup. Simmer the soup for about 5 minutes more – make sure the cabbage and kale are completely soft.
Add spinach. Simmer soup for 1 minute more. Add salt and pepper to taste.