Italian Cabbage Bean Soup
Warm, hearty, and bursting with rustic Mediterranean flavors, this Italian Cabbage Bean Soup is the perfect comfort food for cozy evenings. Featuring tender green cabbage, creamy cannellini beans, and a medley of aromatic vegetables like onion, carrot, and celery, this wholesome soup is simmered in a savory vegetable broth infused with herbs like thyme, oregano, and bay leaf. A hint of garlic and a touch of diced tomatoes lend depth of flavor, while a garnish of fresh parsley adds a vibrant finish. Ready in under an hour and brimming with plant-based goodness, this easy-to-make soup is perfect for vegetarians and anyone seeking a healthy, nourishing meal. Pair it with crusty bread for an authentic Italian experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 4 cups green cabbage, chopped
- 1 15-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 2 15-ounce cans canned cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped cabbage to the pot and stir well. Cook for 3-4 minutes until the cabbage begins to wilt.
Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
Add the cannellini beans, thyme, oregano, bay leaf, salt, and black pepper to the pot. Stir everything together.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the cabbage is tender.
Remove the bay leaf from the soup and discard it.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with chopped parsley. Enjoy with a slice of crusty bread if desired.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7565 mg | 329% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 83.0 g | 296% | |
| Total Sugars | 59.2 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1081 mg | 83% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 7961 mg | 169% | |
*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.
