featured 78768

Rustic Cabbage and Bean Soup

Indulge in the simple perfection of this Hearty Cabbage and Bean Soup – a flavorful, budget-friendly, and incredibly nourishing meal perfect for any day of the week. This easy one-pot wonder combines tender cabbage and protein-rich cannellini beans in a savory broth, making it an ideal choice for healthy meal prep or a comforting family dinner.

A steaming bowl of Cabbage and Bean Soup, rich with chunks of cabbage and chickpeas, artfully presented on a polished marble surface alongside a rustic wooden spoon and a striped linen napkin, ready to be enjoyed.

Discover the Comfort of Homemade Cabbage and Bean Soup

There’s nothing quite like a warm bowl of homemade soup to bring comfort and nourishment, especially when it’s as straightforward and satisfying as this Cabbage and Bean Soup. This recipe isn’t just a meal; it’s an experience in wholesome cooking, designed to be both incredibly tasty and remarkably easy on your wallet. Whether you’re looking for a quick weeknight dinner, an efficient meal prep solution for lunches, or a hearty dish to feed a crowd, this soup rises to every occasion with its robust flavors and wholesome ingredients.

Starting this delightful soup is as simple as grabbing a large soup pot or Dutch oven. Don’t be alarmed by the initial volume of cabbage – it wilts down beautifully as it cooks, integrating seamlessly into the flavorful broth. This recipe is designed to yield approximately eight generous servings, making it perfect for family gatherings or ensuring you have plenty of delicious leftovers to savor throughout the week. Imagine having a wholesome, ready-to-heat meal waiting for you after a long day – that’s the magic of this Cabbage and Bean Soup.

One of the beauties of this soup lies in its adaptability. While regular green cabbage offers a classic, hearty flavor, you can easily experiment with napa or savoy cabbage for a milder, slightly sweeter profile. The combination of protein-packed beans, savory chicken broth, and a touch of cream contributes to a rich, full-bodied soup that feels incredibly indulgent. For those seeking a vegetarian option, simply swap the chicken broth for a high-quality vegetable broth, and you’ll have a equally delicious meat-free dish that doesn’t compromise on flavor or satisfaction.

A cozy bowl of Cabbage and Bean Soup, garnished with aromatic sprigs of fresh rosemary, sits on a wooden surface next to a shining spoon and a crisp striped napkin, inviting warmth and flavor.

Essential Ingredients for a Flavorful Cabbage and Bean Soup

Crafting the perfect bowl of Cabbage and Bean Soup begins with selecting fresh, high-quality ingredients. Each component plays a vital role in building the soup’s rich and comforting flavor profile. Here’s a closer look at what you’ll need and why these choices make all the difference:

  • Olive oil: The foundation of flavor. A good quality olive oil helps sauté your aromatics to perfection, unlocking their natural sweetness and fragrance.
  • Onion: Yellow or brown onions are ideal for this soup, caramelizing beautifully to add a deep, sweet base. Avoid red onions, as they can discolor the soup and alter its intended visual appeal.
  • Fennel bulb: A truly underrated vegetable! Fennel adds a subtle anise-like flavor and a wonderful texture that softens to complement the cabbage. Remember to trim the fronds (which can be saved for garnish!) and peel the outer layer before thinly slicing the inner bulb.
  • Cabbage: The star of the show. We recommend cutting your cabbage into ½-inch slices, almost like steaks or rounds, and then chopping those slices into ½-inch squares. This ensures uniform cooking and bite-sized pieces that are tender but not mushy. Regular green cabbage is excellent, but for a milder touch, consider Napa or Savoy cabbage.
  • Garlic: Fresh garlic is non-negotiable for the best, most aromatic flavor. Crushing the cloves helps release their potent oils, infusing the soup with an irresistible aroma.
  • Rosemary sprig: Fresh rosemary brings an earthy, piney note that pairs beautifully with the other vegetables and beans.
  • Thyme sprigs: Like rosemary, fresh thyme adds an aromatic depth that elevates the soup from simple to spectacular. Bundling these herbs makes for easy removal later.
  • Cannellini beans: These creamy white beans are perfect for adding protein and a smooth texture. Using canned beans is convenient; just remember to drain and rinse them thoroughly to remove excess sodium and improve their texture.
  • Chicken stock: The liquid base for our savory soup. Opt for low-sodium or no-sodium-added broth or stock, allowing you to control the saltiness to your preference. Vegetable broth is an excellent alternative for a vegetarian version.
  • Lemon juice: A squeeze of fresh lemon juice at the end brightens the entire soup, cutting through the richness and enhancing all the other flavors.
  • Heavy whipping cream: This is where the soup gets its luxurious, creamy finish. For a lighter touch, half and half can be used, but heavy cream truly provides that comforting, velvety texture.
  • Fresh thyme leaves: A final sprinkle of fresh thyme leaves serves as an aromatic garnish, adding a burst of fresh flavor and a beautiful visual touch just before serving.
  • Salt and freshly ground black pepper: Essential for seasoning to taste. Always start with a moderate amount and adjust as needed at the end, especially since broths can vary in sodium content.
A curated display of ingredients for Cabbage and Bean Soup, neatly arranged in small bowls and labeled: cannellini beans, sliced fennel, diced onion, chopped cabbage, rich chicken stock, fresh garlic, golden olive oil, vibrant lemon juice, fragrant thyme sprigs, an aromatic rosemary sprig, and essential salt and pepper for seasoning.

Crafting Your Delicious Cabbage and Bean Soup: A Step-by-Step Guide

Making this hearty Cabbage and Bean Soup is a straightforward and rewarding process. Follow these simple steps to create a deeply flavorful and satisfying meal:

  1. Sauté the Aromatics: Begin by heating the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-high heat. Once shimmering, add the diced onion and thinly sliced fennel. Stir occasionally and cook until the vegetables soften and become wonderfully fragrant, which typically takes about 5 minutes. This step is crucial for building the foundational flavors of your soup.
  2. Introduce the Cabbage: Next, stir in the chopped cabbage. Continue to cook for another 3-4 minutes, stirring periodically. You’ll notice the cabbage starting to wilt and its vibrant green color intensifying, preparing it to absorb all the delicious flavors.
  3. Infuse with Herbs and Garlic: Take your fresh rosemary and thyme sprigs and tie them together with kitchen string. This makes them easy to retrieve later. Add the herb bundle to the pot along with the crushed garlic. Stir everything together and cook for just one more minute. This brief cooking time allows the fragrant herbs and garlic to release their essential oils and perfume the entire pot.
  4. Add Beans and Broth: Now, it’s time to add the protein and liquid base. Stir in the drained and rinsed cannellini beans, followed by the chicken stock. Ensure all ingredients are well combined and submerged in the liquid.
  5. Simmer to Perfection: Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover the pot and allow the soup to cook for 15-20 minutes. This simmering period allows the cabbage to become perfectly tender and all the flavors to meld beautifully. Once the simmering is complete, carefully remove the bundled herbs and discard them.
  6. Create Creaminess (Optional but Recommended): For that lovely, slightly creamy texture without making the soup overly thick, use an immersion blender to blend about half of the soup directly in the pot. Alternatively, you can carefully transfer half of the soup to a regular blender, blend until smooth, and then return it to the pot. Stir in the fresh lemon juice, which will brighten the flavors and add a hint of acidity.
  7. Finish with Cream and Seasoning: Pour in the heavy whipping cream and stir well to combine. Season generously with salt and freshly ground black pepper to taste. Adjust as needed, remembering that flavors deepen as the soup cools slightly.
  8. Serve and Garnish: Ladle the hot Cabbage and Bean Soup into bowls. Garnish each serving with a sprinkle of fresh thyme leaves for an extra layer of aroma and visual appeal. Serve immediately and enjoy!

Step-By-Step Visual Process

A comprehensive flat lay of ingredients for Cabbage and Bean Soup, featuring white cannellini beans, precisely sliced onion, finely chopped cabbage, rich broth, smooth cream, minced garlic, golden oil, zesty lemon, aromatic thyme sprigs, a fragrant rosemary sprig, and essential salt and pepper, all ready for cooking.
Gathering all your fresh ingredients is the first exciting step.
A large pot on a rustic wooden table, gently simmering cooked onions and chopped fennel, with a lid partially covering it, signaling the start of a delicious soup.
Sauté the diced onion and sliced fennel until fragrant and tender.
A pristine white pot, filled with freshly chopped cabbage, rests on a textured striped cloth. A wooden spoon, ready for stirring, is nestled within the vibrant greens.
Add the chopped cabbage and allow it to soften and wilt slightly.
A clean white pot holds a mixture of chopped cabbage, aromatic herbs, and crushed garlic, all resting on a striped linen cloth, hinting at the next stage of flavor development.
Incorporate the bundled rosemary and thyme with the crushed garlic for aromatic depth.
A cozy pot of simmering soup, brimming with plump white beans and tender cabbage, with its lid slightly ajar, steam gently rising, hinting at the rich flavors developing within.
Stir in the drained cannellini beans and the rich chicken stock.
A vibrant pot of vegetable soup with cabbage, white beans, and fresh herbs. The lid is partially lifted, revealing the simmering goodness, while a wooden spoon rests invitingly inside, all set on a charming striped cloth with a daisy pattern.
Bring the soup to a boil, then reduce heat and simmer until vegetables are tender.
A rustic pot of steaming vegetable soup, featuring tender cabbage, creamy white beans, and vibrant greens, accompanied by a natural wooden spoon. The pot lid rests casually on the side of a polished marble surface, adding to the homely scene.
Stir well to ensure all the flavors are beautifully combined and distributed.
A inviting pot of vegetable soup, with a wooden spoon peeking out, sits on a pristine white surface. Beside it, a beautifully embroidered striped cloth adorned with delicate flowers adds a touch of charm and homeliness.
Blend half of the soup for creaminess, then stir in the lemon juice.
A cozy pot of rich, creamy soup, featuring a wooden spoon and a partially open lid, rests on a striped cloth adorned with intricate embroidered flowers, ready to be served.
Pour in the heavy whipping cream to achieve a luscious, smooth texture.
A spoonful of rich, chunky Cabbage and Bean Soup is elegantly held over a brimming bowl, showcasing the tender beans and vegetables. A subtle hint of a striped cloth is visible to the right, adding a touch of domestic warmth.
Serve your freshly made soup hot and savor every comforting spoonful!

Chef Jenn’s Expert Tips for the Best Cabbage and Bean Soup

  • Bean Variety: While cannellini beans are excellent for their creamy texture, feel free to substitute with other white bean varieties like great northern beans or navy beans. Each will contribute a slightly different character, but all will be delicious.
  • Achieving Creaminess: Blending about half of the soup is key to achieving that velvety, rich texture without making the soup overly thick or compromising the rustic chunks of vegetables. An immersion blender makes this incredibly easy, allowing you to blend directly in the pot.
  • Herb Bundling: Tying fresh rosemary and thyme sprigs together with kitchen string before adding them to the pot simplifies their removal. This ensures you get all the aromatic flavor without having to pick out individual leaves or stems later.
  • Flavor Enhancement: For an even deeper, more complex flavor, allow the soup to sit for a few hours or even overnight in the refrigerator. The ingredients continue to meld and deepen, making the soup even more delicious the next day.
  • Adjusting Thickness: If your soup becomes too thick during cooking or reheating, simply add a splash of extra chicken or vegetable broth until it reaches your desired consistency.
  • Spice It Up: For a touch of heat, consider adding a pinch of red pepper flakes along with the garlic and herbs.

Delicious Variations and Substitutions

This Cabbage and Bean Soup recipe is wonderfully versatile, allowing for numerous modifications to suit your taste preferences or dietary needs:

  • Vegetarian/Vegan Option: Easily transform this into a vegetarian or vegan delight by substituting chicken stock with a high-quality vegetable broth. Ensure your cream alternative (if using) is plant-based, such as full-fat coconut milk for extra richness, or simply omit it for a lighter, dairy-free broth-based soup.
  • Add More Protein: If you desire a more substantial meal, consider adding cooked shredded chicken (leftover rotisserie chicken works great!), crispy bacon or pancetta bits, or even small, browned sausage pieces to the soup during the last few minutes of simmering. For plant-based protein, crumbled firm tofu or tempeh can be sautéed and added.
  • Spice Variations: Love a little kick? Introduce a diced jalapeño or a pinch of red pepper flakes when you sauté the onions. For an earthy warmth, a touch of smoked paprika can be added along with the stock.
  • Greens Power-Up: Boost the nutritional content by stirring in a handful of fresh spinach, kale, or Swiss chard during the last 5 minutes of cooking. Their slight bitterness will beautifully complement the soup’s richness.
  • Root Vegetable Boost: Diced carrots, celery, or potatoes can be added with the onions and fennel for extra heartiness and nutrients. Just ensure they are cut small enough to cook through properly within the simmering time.
  • Herb Alternatives: If you don’t have fresh rosemary or thyme, a teaspoon of dried Italian seasoning or Herbes de Provence can be used as a substitute, though fresh herbs offer a brighter flavor.

Recommended Pairings for a Complete Meal

Cabbage Roll Soup
Oven Roasted Tomato Soup
Tuscan Soup with Sausage

To elevate your Cabbage and Bean Soup into a truly memorable meal, consider pairing it with a few complementary sides. The soup’s rich and comforting profile works beautifully with:

  • Crusty Bread: A warm, crusty baguette or a slice of artisan bread is perfect for dipping into the savory broth, soaking up every last drop of flavor. Garlic bread also makes an excellent choice.
  • Fresh Green Salad: A light, crisp green salad with a vinaigrette dressing offers a refreshing contrast to the hearty soup, adding a vibrant freshness to your meal.
  • Roasted Root Vegetables: Roasted carrots, parsnips, or potatoes can add another layer of sweetness and earthiness, making for an even more satisfying side dish.
  • Gourmet Grilled Cheese: For ultimate comfort food, a classic grilled cheese sandwich pairs wonderfully with this soup, creating a nostalgic and deeply satisfying combination.
A glistening ladle, filled with creamy Cabbage and Bean Soup, is held enticingly over a steaming pot, ready to be served and enjoyed.

Storage and Meal Prep Made Easy

One of the many benefits of this Cabbage and Bean Soup is how well it stores, making it an excellent candidate for meal prepping. You can enjoy delicious, wholesome meals all week long with minimal effort!

  • Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to five days. The flavors often deepen and become even more pronounced after a day or two!
  • Freezing: For longer storage, this soup freezes exceptionally well. Divide cooled soup into individual portions and store them in freezer-safe containers or heavy-duty freezer bags. It can be kept in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Gently reheat your Cabbage and Bean Soup on the stovetop over medium-low heat, stirring occasionally until heated through. If reheating from frozen, it’s best to thaw it first. You can also reheat individual portions in the microwave. If the soup appears too thick after reheating, simply add a splash of chicken or vegetable broth to achieve your desired consistency. Avoid boiling vigorously, as this can affect the texture of the cream.

Frequently Asked Questions About Cabbage and Bean Soup

Can I make this soup in a slow cooker?
Yes! You can adapt this recipe for a slow cooker. Sauté the onion, fennel, garlic, and cabbage in a pan first for best flavor, then transfer to the slow cooker. Add beans, stock, and herbs. Cook on low for 6-8 hours or high for 3-4 hours until cabbage is tender. Stir in lemon juice and cream during the last 30 minutes, and blend if desired.
Is Cabbage and Bean Soup healthy?
Absolutely! Cabbage is rich in vitamins K and C, and fiber, while cannellini beans provide excellent plant-based protein and fiber. This soup is low in calories, packed with nutrients, and can be made even healthier by using vegetable broth and reducing cream for a lighter version.
What kind of cabbage is best for this soup?
Green cabbage is the most common and works wonderfully, offering a robust flavor. For a milder soup, consider using Napa cabbage or Savoy cabbage, which have slightly softer leaves and a gentler flavor profile.
Can I add other vegetables to this soup?
Certainly! This soup is highly customizable. Carrots, celery, diced potatoes, zucchini, and leafy greens like spinach or kale are all great additions. Add harder vegetables like carrots and potatoes with the onions, and softer greens towards the end of the simmering time.
How do I make this soup thicker or thinner?
To make it thicker, blend more of the soup, or mash some of the beans against the side of the pot. You could also stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer until thickened. To thin it out, simply add more chicken or vegetable broth until it reaches your desired consistency.

Recipe Card: Cabbage and Bean Soup

A bowl of Cabbage and Bean Soup with chunks of cabbage and chickpeas, placed on a marble surface next to a spoon and a striped napkin.

Print
Pin

No ratings yet

Cabbage and Bean Soup

I love how hearty and nourishing Cabbage and Bean Soup is! Packed with tender cabbage, protein-rich beans, and a flavorful broth, this one-pot meal is perfect for a cozy, budget-friendly dinner that’s both healthy and satisfying.
Course Main Course, Soup
Cuisine American
Keyword bean soup, Cabbage and Bean Soup, Cabbage soup, healthy soup, vegetarian soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 312kcal
Author Chef Jenn

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 stock
  • 2 tablespoons lemon juice
  • ½ cup heavy whipping cream
  • 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.
  • Add the diced onion and sliced fennel, stirring occasionally, and cook until softened and fragrant, about 5 minutes.
  • Stir in the chopped cabbage and cook for another 3-4 minutes, stirring occasionally.
  • Tie the rosemary and thyme sprigs 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.
  • Add the drained cannellini beans and chicken stock, stirring everything together.
  • Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes. Once done, remove the bundled herbs and discard them.
  • Blend about half of the soup using an immersion blender or a regular blender, then return it to the pot and stir in the lemon juice.
  • Pour in the heavy whipping cream, season with salt and black pepper, and stir to combine.
  • Serve hot, garnished with fresh thyme leaves.

Notes

Chef Jenn’s Tips

  • Cannellini beans work well, but any white bean variety can be used.
  • Blending part of the soup creates a creamy texture without making it too thick.
  • Using fresh herbs tied in a bundle makes removal easy after cooking.
  • Letting the soup sit for a few hours or overnight enhances the flavors.

Nutrition

Serving: 1g | Calories: 312kcal | Carbohydrates: 33g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 387mg | Potassium: 899mg | Fiber: 7g | Sugar: 9g | Vitamin A: 442IU | Vitamin C: 37mg | Calcium: 126mg | Iron: 3mg

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.