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Two bowls of Cabbage and Bean Soup with chunks and spoons, placed on a white surface near a striped cloth and sprigs of thyme.

Cabbage and White Bean Soup

Chef Jenn
Cabbage and Bean Soup is a hearty, nutritious, and budget-friendly meal packed with wholesome ingredients. Tender cabbage, protein-rich beans, and flavorful herbs come together in a comforting broth that’s both filling and delicious. Perfect for a cozy, healthy meal any day of the week!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American, Eastern European
Servings 6 servings
Calories 212 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 small fennel bulb sliced
  • 1 pound cabbage chopped
  • 2 cloves garlic crushed
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 14 ounces canned cannellini beans drained and rinsed
  • 6 cups chicken broth
  • 2 tablespoons lemon juice
  • ½ cup heavy whipping cream
  • fresh thyme leaves for garnish
  • salt and freshly ground black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat.
  • Cook the diced onion and sliced fennel in the oil over medium heat, stirring occasionally, until they soften and become fragrant, about 5 minutes.
  • Toss in the chopped cabbage and let it cook for another 3-4 minutes, stirring occasionally to ensure even cooking.
  • 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.
  • Mix in the drained and rinsed cannellini beans and chicken broth, stirring well to combine all the ingredients.
  • 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.
  • 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.
  • Finish by pouring in the heavy whipping cream and seasoning with salt and black pepper to taste. Serve hot, garnished with fresh thyme leaves.

Notes

Chef Jenn's Tips

  • You can use cannellini 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 rest.

Nutrition

Serving: 1.5cupsCalories: 212kcalCarbohydrates: 21gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 27mgSodium: 1054mgPotassium: 389mgFiber: 7gSugar: 6gVitamin A: 440IUVitamin C: 37mgCalcium: 119mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword bean soup, Cabbage and Bean Soup, Cabbage soup, healthy soup
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