Cabbage and White Bean Soup

Here’s a humble and flavorful soup that’s always a hit in my house: Cabbage and Bean Soup. This hearty soup is a real dollar stretcher. Not only is it a tasty soup, but it’s packed with protein and all sorts of good-for-you ingredients. This is a great soup for meal prepping, and it’s as delish for lunch as it is for dinner. Craving soup? This easy soup is always a winner!

Get a big soup pot or Dutch oven for this recipe, because until the cabbage cooks down, it looks like a lot of soup. Don’t worry, it won’t make gallons, but it does make enough for about 8 hearty servings.

I love this soup. I use regular cabbage, but sometimes I get fancy and use a napa or savoy cabbage – they just have a milder cabbage taste. There’s plenty of protein in this soup from the beans, chicken broth and a touch of cream, but you can make it a vegetarian soup by swapping vegetable broth for the chicken stock.

Ready for a delish soup? This Cabbage and Bean Soup will knock your socks off!

Ingredients

• Olive oil – Use regular olive oil, not extra virgin. Extra virgin oil can taste bitter when cooked at high heat.
• Onion – I use yellow onions (also called brown onions). White onion works too. Red onion is too sweet for this soup.
• Fennel bulb – Remove the stalks and tough outer layer, then slice thinly. Don’t skip the fennel—it adds sweetness and depth that onion alone can’t provide.
• Cabbage – Cut into ½-inch pieces by slicing the cabbage into rounds, then chopping the rounds into squares. Green cabbage works best. Savoy cabbage gets too soft.
• Garlic – Fresh garlic only. Jarred garlic has a harsh, metallic taste.
• Rosemary sprig – Fresh rosemary only. Remove it before serving—whole rosemary leaves are tough and unpleasant to eat.
• Thyme sprigs – Fresh thyme sprigs work best for simmering. Remove them before serving.
• Cannellini beans – Also called northern beans or white kidney beans. Drain and rinse them well or the liquid will make the soup cloudy.
• Chicken stock – Use low or no-sodium-added chicken broth or stock.
• Lemon juice – Fresh lemon juice only. Bottled lemon juice tastes flat.
• Heavy whipping cream – Half-and-half works if you want to lighten it up, but the soup won’t be as rich.
• Thyme leaves, for garnish – Fresh thyme leaves only. Stripped from the stems.
• Salt and freshly ground black pepper – Season to taste.

How To Make Cabbage and Bean Soup

1. Heat the olive oil in a large pot over medium-high heat.
2. Cook the diced onion and sliced fennel in the oil over medium heat, stirring occasionally, until they soften and become fragrant, about 5 minutes.
3. Toss in the chopped cabbage and let it cook for another 3-4 minutes, stirring occasionally to ensure even cooking.
4. Bundle the rosemary and thyme together with kitchen string and add them to the pot along with the crushed garlic. Stir and cook for another minute to release the flavors.
5. Mix in the drained and rinsed cannellini beans and chicken broth, stirring well to combine all the ingredients.
6. Bring the mixture to a boil, then lower the heat and cover the pot. Let the soup simmer gently for 15-20 minutes, allowing the flavors to blend together. Remove the bundled herbs and discard them.
7. Blend about half of the soup with an immersion blender or in a regular blender, then return it to the pot and stir in the lemon juice.
8. Finish by pouring in the heavy whipping cream and seasoning with salt and black pepper to taste. Serve hot, garnished with fresh thyme leaves.

Step-By-Step Process

Chef Jenn’s Tips

• You can use cannelli beans or really any kind of bean.
• Pureeing part of the soup adds creaminess without making it too thick.
• Use fresh herbs tied in a bundle for easy removal after cooking.
• Let the soup sit for a few hours or overnight—the flavors deepen as it rests.

Recommended

Make It A Meal

Pair this hearty soup with crusty bread, a simple green salad, or a side of roasted root vegetables for a complete and satisfying meal. If you want an extra protein boost, add shredded chicken or crispy pancetta on top.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of broth if needed.