Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hearty White Bean and Cabbage Soup with Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 23 reviews

  • Author: Ezabella
  • Total Time: 50 minutes
  • Yield: 7 servings
  • Diet: Vegetarian

Description

This Hearty White Bean and Cabbage Soup with Potatoes is a comforting and nutritious vegetable-based soup perfect for cooler days. Featuring tender leeks, cabbage, creamy potatoes, and protein-rich cannellini beans in a flavorful vegetable broth, it’s enhanced with garlic, thyme, and a bright squeeze of lemon for a fresh finish. Garnish with shaved Parmesan for an optional savory touch. This recipe is easy to prepare on the stovetop and serves as a filling and wholesome meal.

Ingredients

Main Ingredients

  • 4 tablespoons Unsalted Butter (see note)
  • 5 cups (345 grams) Leeks, sliced thin (about two large leeks)
  • 8 cups (440 grams) Green or Savoy Cabbage, cut into bite-size pieces or thinly sliced
  • 2 cups (285 grams) Russet or Yellow Finn Potatoes, skins on, cut into small cubes (about two small potatoes)
  • 8 cups (1.7 kilograms) Vegetable Broth (low sodium recommended)
  • 4 fat cloves of Garlic, minced (add up to 6 for more garlic flavor)
  • 1/2 teaspoon Fine Sea Salt (+ more to taste, reduce to 1/4 tsp if using plant butter)
  • 1 3/4 cups (425 grams) Cooked Cannellini Beans, drained and rinsed
  • 4-5 Thyme Sprigs, tied
  • Squeeze of Lemon (to taste)
  • Shaved Parmesan Cheese (optional, for garnish)
  • Fresh Ground Pepper (to taste)

Instructions

  1. Sauté the leeks: In a large 4-quart Dutch oven or stockpot, melt the butter or heat olive oil until shimmering. Add the sliced leeks and cook over medium-low heat, stirring frequently, until they become soft and develop a bit of golden color, about 10 minutes. Be careful not to burn them.
  2. Add and cook the cabbage: Add the cabbage to the pot with the leeks and cook on medium-low, stirring occasionally, until the cabbage cooks down and softens, about 9-10 minutes. The pot will be quite full at this point.
  3. Simmer with potatoes and broth: Stir in the minced garlic, salt, vegetable broth, cubed potatoes, and tied thyme sprigs. Bring the mixture to a simmer. Maintain a low simmer and cook until the potatoes are fork-tender, about 20 minutes, or simmer longer (up to 40 minutes) for a creamier texture as the potatoes start to break down.
  4. Finish the soup: Remove the thyme bundle, then stir in the cooked cannellini beans and a good squeeze of lemon juice to brighten the flavors. Warm through for another 5 minutes. Taste and adjust salt and pepper as needed; the soup may require more salt depending on the broth used. Garnish with shaved Parmesan cheese and fresh thyme leaves if desired.
  5. Storage: Store leftovers in a lidded container in the refrigerator for up to three days. This soup freezes well; freeze in individual or family-sized portions. Thaw overnight in the fridge and rewarm gently on the stovetop before serving.

Notes

  • Use unsalted butter to control the saltiness of the soup better; reduce added salt if using plant-based butter.
  • For the cabbage, either Green or Savoy varieties work well; thin slicing helps it cook evenly.
  • Low sodium vegetable broth is recommended to better manage seasoning.
  • Adjust the amount of garlic according to your preference, up to 6 cloves for a stronger flavor.
  • Cooking potatoes longer creates a creamier soup texture as they break down.
  • The lemon squeeze at the end adds a bright, fresh contrast that enhances the overall flavor.
  • Shaved Parmesan cheese garnish is optional but adds a pleasant umami finish.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://kitchenloving.com/hearty-white-bean-and-cabbage-soup-with-potatoes-recipe/