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
• Onion – I cook with yellow aka brown onions.
• Fennel bulb – Remove the stalks and outer layer of the bulb then slice it thinly.
• Cabbage – Cut ½ inch slices of cabbage – like steaks or rounds – then turn those and chop them so you have ½-inch squares of cabbage pieces.
• Garlic
• Rosemary sprig
• Thyme sprigs
• Cannellini beans – Also called northern beans or white kidney beans. Drained and rinsed.
• Chicken stock – Use low or no sodium added chicken broth or stock.
• Lemon juice
• Heavy whipping cream – You can use half-and-half cream to lighten it up.
• Thyme leaves – For garnish.
• Salt and freshly ground black pepper

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.