Personally Fit

Congratulations, Kathy!

Wishing a meaningful and peaceful Passover to all who celebrate. ✨

May your week be filled with reflection, connection, and intention!

𝗪𝗘𝗟𝗟𝗡𝗘𝗦𝗦 𝗪𝗘𝗗𝗡𝗘𝗦𝗗𝗔𝗬!!

There are tons of cabbage soup recipes out there – but we are partial to this one, which has a spicy Italian flare. It also contains cannellini beans that pack an extra punch of protein & fiber to keep you feeling satisfied.

𝘛𝘐𝘗: 𝘐𝘧 𝘺𝘰𝘶’𝘳𝘦 𝘪𝘯 𝘢 𝘩𝘶𝘳𝘳𝘺, 𝘨𝘳𝘢𝘣 𝘢 𝘣𝘪𝘨 𝘣𝘢𝘨 (𝘰𝘳 𝘵𝘸𝘰) 𝘰𝘧 𝘤𝘢𝘣𝘣𝘢𝘨𝘦 𝘤𝘰𝘭𝘦𝘴𝘭𝘢𝘸 𝘮𝘪𝘹 𝘢𝘯𝘥 𝘶𝘴𝘦 𝘵𝘩𝘢𝘵 𝘪𝘯𝘴𝘵𝘦𝘢𝘥 𝘰𝘧 𝘢 𝘩𝘦𝘢𝘥 𝘰𝘧 𝘤𝘢𝘣𝘣𝘢𝘨𝘦.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
1 Tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 medium head of cabbage, chopped
2 carrots, chopped
2 celery stalks, chopped
1 28-oz (974 gram) can crushed tomatoes
2 15-oz (425 gram) cans cannellini beans, drained & rinsed
8 cups (1.8 liters) low-sodium vegetable broth
½ tsp sea salt
¼ tsp ground pepper
1-2 dashes of crushed red pepper flakes (to taste)
1½ tsp Italian seasoning
1 Tbsp apple cider vinegar

𝗠𝗲𝘁𝗵𝗼𝗱:
1. Heat the oil in a large soup pot over medium-high heat. Add onion and cook, stirring occasionally, about 5 minutes, until translucent. Stir in the garlic and cook for 1 minute, stirring constantly.
2. Add cabbage, carrots, and celery and cook until the cabbage starts to wilt, about 8-10 minutes, stirring occasionally.
3. Stir in tomatoes, beans, broth, salt, pepper, crushed red pepper, and Italian seasoning and bring to a boil over medium-high.
4. Lower the heat to medium-low and allow to simmer, uncovered, for about 20-25 minutes, until the cabbage is tender.
5. Remove from heat and stir in the vinegar and serve. Enjoy!