Description
White Bean Cabbage Soup is a hearty stovetop soup with potatoes, leeks, and cannellini beans. This vegetarian and vegan-friendly gluten free soup is cozy, flavorful, and ready in 50 minutes.
Ingredients
Scale
- 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
Instructions
- Heat butter or olive oil in a large Dutch oven over medium low heat.
- Add sliced leeks and cook for about 10 minutes until soft and lightly golden.
- Add cabbage and cook 9 to 10 minutes until wilted and reduced.
- Stir in garlic and salt.
- Add vegetable broth, potatoes, and thyme bundle.
- Bring to a simmer and cook 20 minutes for tender potatoes or up to 40 minutes for a creamier texture.
- Remove thyme bundle.
- Stir in cannellini beans and a squeeze of lemon juice.
- Warm for 5 minutes and adjust salt and pepper to taste.
- Serve hot with optional shaved Parmesan.
Notes
- Use olive oil or plant based butter to keep the soup vegan.
- Simmer longer for a thicker, creamier consistency.
- Store in the refrigerator up to 3 days.
- Freeze in airtight containers for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 199
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg