Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Hearty White Bean and Cabbage Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 28 reviews

This Hearty White Bean and Cabbage Soup is a comforting, nourishing dish perfect for chilly days. Featuring tender leeks, cabbage, potatoes, and creamy cannellini beans simmered in flavorful vegetable broth and infused with fresh thyme and garlic, this soup is easy to prepare and packed with wholesome ingredients. Garnished with a squeeze of lemon and optional shaved Parmesan, it delivers a balanced, satisfying meal that’s both cozy and nutritious.

  • Total Time: 50 minutes
  • Yield: 7 servings

Ingredients

Vegetables and Aromatics

  • 5 cups (345 grams) Leeks, sliced thin (about two large leeks)
  • 8 cups (440 grams) Green or Savoy Cabbage, cut into bite-size pieces or thinly sliced
  • 2 cups (285 grams) Russet or Yellow Finn Potatoes, skins on, cut into small cubes (about two small potatoes)
  • 4 fat cloves of Garlic, minced (add up to 6 cloves for more garlic flavor)

Liquids and Fats

  • 4 tablespoons Unsalted Butter (or olive oil)
  • 8 cups (1.7 kilograms) Low sodium Vegetable Broth

Beans and Herbs

  • 1 3/4 cups (425 grams) Cooked Cannellini Beans, drained and rinsed
  • 4-5 Thyme Sprigs, tied

Seasonings and Garnish

  • 1/2 teaspoon Fine Sea Salt (adjust to taste, reduce to 1/4 tsp if using plant butter)
  • Squeeze of Lemon, to taste
  • Fresh Ground Pepper, to taste
  • Shaved Parmesan Cheese, for garnish (optional)

Instructions

  1. Sauté Leeks: In a large 4-quart Dutch oven or stockpot, heat 4 tablespoons unsalted butter (or olive oil) over medium-low heat until shimmering. Add sliced leeks and cook, stirring frequently, for about 10 minutes until they are soft with a bit of golden color. Be careful to watch closely to avoid burning.
  2. Cook Cabbage: Add the chopped cabbage to the leeks in the pot. Continue cooking on medium-low, stirring occasionally, for about 9-10 minutes until the cabbage wilts and reduces in volume.
  3. Add Garlic, Broth, Potatoes, and Thyme: Stir in minced garlic and 1/2 teaspoon fine sea salt. Pour in 8 cups of low sodium vegetable broth, add cubed potatoes and the tied thyme sprigs. Bring the mixture to a simmer.
  4. Simmer Soup: Reduce heat to maintain a low simmer and cook for about 20 minutes until potatoes are fork-tender. If desired, simmer up to 40 minutes for creamier, softer potatoes that melt into the soup for a richer texture.
  5. Finish Soup: Remove and discard the thyme sprigs. Stir in the drained cannellini beans and a good squeeze of lemon juice to brighten the flavor. Warm through for about 5 minutes. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with shaved Parmesan cheese and fresh thyme leaves if desired. Serve hot.
  7. Storage: Store leftover soup in a lidded container in the refrigerator for up to three days. The soup is freezer-friendly; freeze in portions and thaw overnight in the fridge before gently reheating on the stovetop.

Notes

  • You can substitute olive oil for the unsalted butter for a dairy-free version.
  • Using low sodium vegetable broth allows better control of salt level in the soup.
  • Potato cooking times vary; adjust simmer time for preferred texture—from slightly firm to creamy-melted.
  • Add up to 6 garlic cloves for a stronger garlic flavor.
  • Shaved Parmesan topping is optional and adds a nice savory finish.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/hearty-white-bean-and-cabbage-soup-recipe/