Cabbage and White Bean Soup
Warm up with a comforting bowl of Cabbage and White Bean Soup, a hearty and wholesome dish that’s perfect for cozy evenings or meal prepping. This nutrient-packed recipe combines tender green cabbage, creamy white beans, and a medley of aromatic vegetables like onions, carrots, and celery. Simmered in a flavorful vegetable broth enhanced with dried herbs like thyme and oregano, this soup is both satisfying and nutrient-rich. The addition of diced tomatoes adds a tangy depth, while optional fresh parsley and lemon wedges provide a bright, fresh finish. Ready in under an hour and made with affordable, pantry-friendly ingredients, this vegan and gluten-free soup is an excellent choice for a healthy, delicious meal that serves six. Perfect for pairing with crusty bread or enjoying on its own, this comforting recipe will quickly become a weeknight favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 cloves, minced garlic
- 1 small head, chopped green cabbage
- 2 cups canned white beans (such as cannellini or navy beans), drained and rinsed
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned, with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
- 1 optional, cut into wedges lemon
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped cabbage to the pot and stir to combine with the sautéed vegetables.
Pour in the vegetable broth and diced tomatoes (with juice). Stir well.
Add the drained and rinsed white beans, dried thyme, dried oregano, bay leaf, salt, and black pepper to the pot.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the cabbage is tender and the flavors have melded together.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Serve with lemon wedges on the side for a bright, fresh finish, if preferred.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6871 mg | 299% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 52.6 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 888 mg | 68% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 6721 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
