Cabbage and White Bean Soup is a comforting and nutritious dish that’s perfect for a cozy meal.

Packed with tender cabbage, creamy white beans, and a medley of aromatic herbs, this soup is hearty enough to stand on its own as a meal. It’s an excellent choice for a light lunch, dinner, or even meal prep for the week. This recipe is simple to make yet full of flavor, making it a family favorite for chilly days.

Kitchen Equipment Needed

Large soup pot or Dutch oven
Cutting board
Knife
Wooden spoon or ladle
Measuring cups and spoons

Ingredients Overview

Cabbage: Provides a hearty and slightly sweet base for the soup.
White Beans: Add creaminess and protein to the dish. Cannellini or Great Northern beans work well.
Vegetables: Onion, carrots, celery, and garlic bring depth to the flavor.
Broth: Vegetable or chicken broth serves as the flavorful liquid base.
Herbs and Spices: Thyme, bay leaves, and parsley create a well-rounded taste.

Ingredients

1 small head of cabbage, chopped
2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
6 cups vegetable or chicken broth
1 tsp dried thyme
2 bay leaves
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Sauté the Aromatics
Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for another minute, stirring frequently.
Add the Cabbage
Stir in the chopped cabbage and cook for 3-4 minutes until it begins to wilt.
Add Broth and Seasonings
Pour in the broth and add thyme, bay leaves, salt, and pepper. Stir well to combine.
Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the cabbage is tender.
Add the White Beans
Stir in the drained and rinsed white beans. Cook for an additional 5-7 minutes until heated through.
Serve
Remove the bay leaves and ladle the soup into bowls. Garnish with fresh parsley and enjoy!

Recipe Tips

Add Protein: For a more substantial meal, add cooked chicken or sausage.
Adjust Consistency: If you prefer a thicker soup, mash a portion of the beans before adding them to the pot.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

What to Serve With This Recipe

Crusty Bread: Perfect for dipping and soaking up the broth.
Salad: A simple green salad complements the soup beautifully.
Grain Bowl: Serve over quinoa or brown rice for an even heartier meal.

Frequently Asked Questions

Can I use dried beans instead of canned?
Yes, but you’ll need to soak and cook the beans beforehand. About 1 cup of dried beans equals two 15-ounce cans.

Can I make this soup ahead of time?
Absolutely! The flavors deepen as it sits, making it even tastier the next day.

Is this soup vegan?
Yes, if you use vegetable broth. It’s naturally vegan-friendly and full of plant-based goodness.

Serving Suggestions

Serve Cabbage and White Bean Soup with a slice of buttered bread, a side of roasted vegetables, or even a sprinkle of Parmesan cheese for added richness. This hearty and wholesome soup is a nourishing delight perfect for any occasion!