Cabbage White Bean Soup
Warm, hearty, and brimming with wholesome flavors, this Cabbage White Bean Soup is the perfect comfort food for chilly days. Loaded with nutrient-packed green cabbage, creamy white beans, and a medley of vibrant vegetables like carrots and celery, this soup offers a delightful balance of textures and flavors. A fragrant blend of dried thyme, oregano, and a bay leaf infuses the broth with cozy, herbaceous notes, while a splash of optional lemon juice adds a bright, tangy finish. Ready in under an hour and entirely plant-based, this one-pot wonder is both nutritious and satisfying. Serve it hot, garnished with fresh parsley, and pair it with crusty bread for a nourishing meal that's as easy as it is delicious. Perfect for meal prep, family dinners, or a midweek comfort boost, this soup is a must-try for fans of healthy and hearty recipes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 small head green cabbage, chopped
- 2 15-ounce cans canned white beans (e.g., cannellini or navy beans), drained and rinsed
- 6 cups vegetable broth
- 1 14.5-ounce can diced tomatoes, with juices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for serving)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots and celery and cook for 5 minutes, stirring often, until the vegetables begin to soften.
Add the chopped cabbage to the pot and stir to combine.
Add the drained and rinsed white beans, vegetable broth, diced tomatoes (with their juices), dried thyme, dried oregano, bay leaf, salt, and black pepper.
Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes until the cabbage and vegetables are tender.
Taste the soup and adjust the seasoning with more salt or black pepper as needed.
Remove the bay leaf and discard it.
Ladle the soup into bowls, garnish with chopped fresh parsley, and drizzle with a touch of lemon juice if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6050 mg | 263% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 63.1 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5291 mg | 113% | |
*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.
