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Hearty White Bean and Cabbage Soup with Potatoes Recipe

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4.2 from 60 reviews

This Hearty White Bean and Cabbage Soup with Potatoes is a comforting, nutritious, and flavor-packed meal perfect for chilly days. Featuring tender leeks, cabbage, creamy potatoes, and protein-rich cannellini beans, all simmered in a savory vegetable broth and brightened with a squeeze of lemon, this soup offers a balanced combination of textures and flavors. Whether served as a filling lunch or a light dinner, it’s easy to prepare and freezer-friendly for convenient future meals.

  • 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 for stronger garlic flavor)

Broth and Seasonings

  • 8 cups (1.7 kilograms) Vegetable Broth, low sodium
  • 1/2 teaspoons Fine Sea Salt (adjust to taste)
  • 4-5 Thyme Sprigs, tied together
  • Fresh Ground Pepper, to taste
  • Squeeze of Lemon, to taste

Other Ingredients

  • 4 tablespoons Unsalted Butter (or olive oil for cooking)
  • 1 3/4 cups (425 grams) Cooked Cannellini Beans, drained and rinsed
  • Shaved Parmesan Cheese, for garnish (optional)

Instructions

  1. Sauté Leeks: In a large 4-quart Dutch Oven or stockpot, heat the olive oil or melt the unsalted butter over medium-low heat until shimmering. Add the thinly sliced leeks and cook, stirring frequently, until they become soft and start to develop a bit of golden color, approximately 10 minutes. Monitor closely to prevent burning.
  2. Add and Cook Cabbage: Add the chopped or sliced cabbage to the pot with the leeks. Continue cooking over medium-low heat, stirring occasionally, allowing the cabbage to wilt and reduce in volume for about 9 to 10 minutes. The pot will be quite full from the volume of vegetables.
  3. Simmer Soup Base: Add the minced garlic, 1/2 teaspoon fine sea salt, vegetable broth, cubed potatoes, and tied thyme sprigs to the pot. Bring the mixture to a gentle simmer and then reduce heat to maintain a low simmer. Cook for about 20 minutes until the potatoes are fork tender. You may simmer longer (up to 40 minutes) if you prefer the potatoes to break down more and create a creamier texture.
  4. Finish Soup: Remove and discard the thyme sprigs. Stir in the rinsed cannellini beans and add a generous squeeze of lemon juice to brighten the flavors. Warm through for about 5 minutes. Taste and adjust salt and freshly ground pepper as necessary to enhance the soup’s seasoning.
  5. Serve and Store: Ladle the soup into bowls and garnish with shaved Parmesan cheese and fresh thyme leaves if desired. Store leftovers in a lidded container in the refrigerator for up to three days. For longer storage, freeze portions in suitable containers, thaw overnight in the fridge, and gently reheat on the stovetop.

Notes

  • Use low sodium vegetable broth to control salt levels in the soup.
  • For a more garlicky flavor, increase garlic to 6 cloves.
  • Cabbage can be chopped or thinly sliced depending on texture preference.
  • This soup is freezer-friendly and reheats well for easy meal prep.
  • Adjust salt cautiously if using plant-based butter alternatives.
  • 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-with-potatoes-recipe/