Napa cabbage, also known as Chinese cabbage, is versatile and nutritious. With just 20 calories a cup, Napa cabbage is rich in antioxidants, folic acid, and fiber, as well as other vitamins and minerals. Compared to traditional cabbage, Napa cabbage has a higher water content, resulting in a crisper texture along with a milder, sweeter flavor. Enjoy Napa cabbage raw, pickled, or cooked. It is used as the base for the traditional Korean dish kimchi. Add Napa cabbage to stir fries or use to make coleslaw, soups, salads, or wraps. Napa cabbage is also a perfect ingredient for a hot steamy soup on a cold winter day.
Try this easy Napa Cabbage and Bean Soup the next time you are craving a little something to warm you to your soul. This vegetarian soup is quite satisfying, and the two different types of beans adds a nice boost of protein and fiber.
· 3 tablespoons extra virgin olive oil
· 1 teaspoon finely minced garlic
· 1 pinch of red pepper flakes (optional)
· 3 cups Napa cabbage, sliced into thin strips
· 15.5 ounce can red kidney beans, rinsed and drained
· 15.5 ounce can chickpeas, rinsed and drained
· 4 cups vegetable broth
· Kosher salt and freshly cracked black pepper to taste
· Lemon wedges (optional)
Step 1: Prepare the cabbage: Cut the bottom off the cabbage, peel away the outside leaves and slice the cabbage into thin strips. Rinse cabbage with cold water. Allow to drain or use a salad spinner to remove excess water. Set aside.
Step 2: Prepare beans: Drain and rinse canned kidney beans and chickpeas. Shake out excess water and set aside.
Step 3: Heat the oil in a sauce pot over medium heat; add the garlic and red-pepper flakes (optional). Cook, stirring, about 1 minute, or until oil becomes fragrant.
Step 4: Add cabbage, toss to coat, and season with salt and pepper to taste. Cook about 2 minutes, until cabbage is just wilted.
Step 5: Add broth, kidney beans, and chickpeas to the pot of cabbage. Bring to a simmer. Cook until heated through, about 3 to 5 minutes. Add a squeeze of lemon, if desired.
Makes 6 servings, about 1 ½ cups each.
Calories: 210, Fat: 9 g, Saturated Fat: 1.5 g, Sodium: 930, Carbohydrates: 25 g, Fiber: 8 g, Protein: 10 g
Values listed represent a statistical nutritional analysis. There are natural variations that occur in all recipes; these figures may not be exact and are provided for informational purposes only. Optional ingredients are not included in nutrition profile.