Name: White Bean Cabbage Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter or olive oil; 5 cups leeks, thinly sliced; 8 cups green or Savoy cabbage, chopped; 2 cups russet or Yellow Finn potatoes, cubed; 8 cups low sodium vegetable broth; 4 large garlic cloves, minced; 1/2 teaspoon fine sea salt, plus more to taste; 1 3/4 cups cooked cannellini beans, drained and rinsed; 4 to 5 thyme sprigs, tied; Fresh lemon juice, to taste; Fresh ground black pepper; Shaved Parmesan cheese, optional

Jump to Recipe

White Bean Cabbage Soup brings together tender potatoes, creamy cannellini beans, and slow-simmered cabbage in one deeply satisfying bowl. This cozy, plant-based stovetop favorite delivers rich flavor with simple ingredients and minimal prep. Whether you call it a rustic farmhouse soup or a comforting winter staple, this hearty recipe transforms everyday vegetables into something truly special. If you love wholesome meals that warm you from the inside out, this White Bean Cabbage Soup will quickly earn a permanent place in your dinner rotation.

Story

I first started making White Bean Cabbage Soup during the coldest stretch of winter when I wanted something substantial but not heavy. I needed a pot of soup that could simmer gently on the stovetop while filling the kitchen with comforting aromas. Over time, this White Bean Cabbage Soup became my reliable weeknight answer to busy evenings.

What makes this White Bean Cabbage Soup stand out is its balance. The cabbage softens into silky ribbons, the potatoes add body, and the cannellini beans create a creamy texture without extra dairy. Unlike many versions of cabbage bean soup with potatoes, this one keeps a clean, vegetable-forward profile that tastes fresh yet hearty.

I often prepare this White Bean Cabbage Soup as a stovetop soup recipe in my Dutch oven because it allows the leeks to slowly caramelize. That step builds a deep base flavor. The result feels rustic yet refined. Even better, it doubles as a vegan cabbage soup when you swap butter for olive oil or plant-based butter.

Ingredients

4 tablespoons unsalted butter (or olive oil for vegan option)
5 cups leeks, thinly sliced (about 2 large leeks)
8 cups green or Savoy cabbage, bite-sized pieces
2 cups russet or Yellow Finn potatoes, cubed (skins on)
8 cups low-sodium vegetable broth
4 large garlic cloves, minced
½ teaspoon fine sea salt (plus more to taste)
1¾ cups cooked cannellini beans, drained and rinsed
4–5 thyme sprigs, tied together
Fresh lemon juice, to taste
Fresh ground black pepper
Shaved Parmesan cheese (optional garnish)

Step-by-Step Instructions

Preparing the Ingredients

Slice the leeks thinly and rinse them thoroughly to remove grit. Cut the cabbage into bite-sized pieces or thin ribbons. Cube the potatoes into small, even pieces so they cook evenly. Mince the garlic finely, drain and rinse the beans, and tie the thyme sprigs with kitchen twine for easy removal later.

Cooking Instructions

Heat butter or olive oil in a large 4-quart Dutch oven over medium-low heat until shimmering. Add the leeks and cook for about 10 minutes, stirring frequently, until soft and lightly golden. Then add the cabbage and cook for another 9–10 minutes, allowing it to wilt and reduce in volume.

Next, stir in the garlic and salt. Pour in the vegetable broth, then add the potatoes and thyme bundle. Bring the soup to a gentle simmer. Cook for 20 minutes for fork-tender potatoes or up to 40 minutes if you prefer a softer, creamier texture where the potatoes partially melt into the broth.

Remove the thyme bundle. Stir in the cannellini beans and a generous squeeze of lemon juice. Warm for 5 minutes, then adjust salt and pepper to taste. Serve hot with shaved Parmesan if desired.

Tips for Perfect Results

Common Mistakes to Avoid

Do not rush the leeks. If you cook them too quickly over high heat, they can burn and turn bitter. Keep the heat moderate and stir often. Also, avoid cutting potatoes too large, since uneven pieces lead to inconsistent texture. Finally, taste the broth before adding extra salt, especially if you use concentrated vegetable base.

Pro Tips for Better Flavor

Allowing the potatoes to simmer for closer to 40 minutes creates a thicker consistency that feels almost creamy. For added depth, finish the soup with a drizzle of olive oil before serving. If you prefer a completely dairy-free option, skip Parmesan and add nutritional yeast instead. Because this is naturally a gluten-free soup, you can serve it confidently to guests with dietary restrictions.

Serving and Storage

How to Serve

Serve White Bean Cabbage Soup in wide bowls with cracked black pepper and fresh thyme leaves. Pair it with crusty bread or a simple green salad for a complete meal. This soup also works beautifully as a light lunch portion alongside roasted vegetables.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual portions for easy reheating. Thaw overnight in the refrigerator and gently warm on the stovetop. The flavors deepen as it rests, making the next-day bowl even more satisfying.

Conclusion

White Bean Cabbage Soup proves that humble ingredients can create remarkable flavor. With tender potatoes, creamy beans, and savory cabbage simmered together in one pot, this recipe delivers comfort without complication. Try it once, and you will return to this dependable, hearty soup all season long.

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Frequently Asked Questions

Can I make White Bean Cabbage Soup fully vegan?

Yes. Simply replace butter with olive oil or plant-based butter and skip the Parmesan garnish. The soup remains rich and satisfying.

Can I substitute different beans?

You can swap cannellini beans for Great Northern or navy beans. Both maintain a creamy texture that works well in this soup.

How do I thicken the soup naturally?

Simmer the potatoes longer so they soften and partially break down into the broth. You can also mash a small portion of the beans and stir them back in for added body.