Cannellini and Cabbage Soup
Warm, comforting, and brimming with wholesome ingredients, this Cannellini and Cabbage Soup is a nourishing dish that's perfect for chilly days or when you crave something light yet satisfying. This hearty recipe combines tender cannellini beans, earthy green cabbage, and a medley of aromatic vegetables simmered in a savory vegetable broth. Seasoned with fragrant dried thyme, oregano, and a touch of lemon juice for a zesty finish, the soup achieves the perfect balance of flavors. Quick and easy to prepare in just under an hour, this one-pot wonder is ideal for busy weeknights and meal prep. Garnish with fresh parsley for a pop of color and serve it with crusty bread for an irresistible finish. Packed with plant-based protein and fiber, this vegan soup is as nutritious as it is delicious, making it a must-try addition to your healthy recipe collection.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 small head green cabbage, shredded
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the shredded cabbage to the pot and stir well. Cook for 5 minutes, allowing the cabbage to begin wilting.
Stir in the cannellini beans, vegetable broth, dried thyme, dried oregano, and bay leaf.
Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 20 minutes, stirring occasionally.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Stir in the lemon juice for a bright, fresh flavor boost just before serving.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 10.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1260 mg | 27% | |
*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.
