This is my take on the classic European sauerkraut soup. Napa cabbage, kale, carrots, celery, and cannellini beans in a rich, slightly tangy broth. Ready in less than 30 minutes.
SOUP BROTH 5 cups low-sodium veggie broth 1 cup crushed tomatoes or puree 1 Tbsp apple cider vinegar ¼ tsp garlic powder ¼ tsp onion powder ¼ tsp Old Bay seasoning ¼ tsp dried thyme ¼ ground mustard seeds or powder
VEGGIES 4 cups sliced Napa cabbage 2 cups diced kale 1 white diced beet 1 cup diced carrots 1 cup diced celery 15 oz can cannellini rinsed
Combine all the ingredients in a medium saucepan. Bring to a rolling boil then reduce the heat to a simmer, cover and let cook for 15 minutes.
Makes 4 servings.