Easy Cabbage and Bean Soup

Easy Cabbage and Bean Soup
  • PREP TIME
    20 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    55 mins
  • SERVING
    8 People
  • VIEWS
    10

Embrace the rustic charm of this comforting soup, a vibrant medley of garden vegetables simmered to perfection. The subtle sweetness of cabbage harmonizes beautifully with creamy Great Northern beans, creating a satisfying and nourishing dish that warms the soul.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Cholesterol
    0 mg
  • Fiber
    10 g
  • Protein
    11 g
  • Saturated Fat
    1 g
  • Sodium
    138 mg
  • Sugar
    5 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a Dutch oven or large pot, heat olive oil over medium heat. Add leeks and carrots and cook, stirring occasionally, until softened, about 5 minutes.

02

Step

Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.

03

Step

Pour in vegetable broth, stir in tomato paste and Italian seasoning. Bring to a simmer, then reduce heat to low, cover, and cook until vegetables are very tender, about 15 minutes.

04

Step

Using an immersion blender, carefully puree the soup until smooth. Season with salt and pepper to taste.

05

Step

Increase the heat to medium and bring the soup to a gentle boil. Stir in the shredded cabbage and red pepper flakes (if using). Reduce the heat and simmer until the cabbage is tender, about 20-25 minutes.

06

Step

Stir in the drained and rinsed Great Northern beans and simmer until heated through, about 5 minutes more.

07

Step

Ladle into bowls and serve warm, garnished with fresh thyme sprigs and a drizzle of extra virgin olive oil, if desired.

For a richer flavor, consider using homemade vegetable broth.
Adjust the amount of red pepper flakes to your preference for heat.
Other beans can be substituted for Great Northern. Cannellini or navy beans would also work well.
This soup tastes even better the next day, as the flavors have had time to meld.
For a heartier meal, add a cooked grain such as quinoa or barley during the last 15 minutes of cooking.

Aimee Gleason

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (8)
  • Bryce Heidenreich

    This soup is so easy and flavorful! I added some diced potatoes and it was perfect for a cold night.

  • Scarlett Pfannerstill

    I found it a little bland, but adding a squeeze of lemon juice at the end really brightened it up.

  • Clementina Bosco

    I didn't have leeks, so I used a yellow onion instead and it turned out great.

  • Kelli Reinger

    The immersion blender makes this soup so creamy and smooth. My family loved it!

  • Brice Greenholt

    This is a great base recipe that you can easily adapt to your own tastes. I added some sausage and it was amazing!

  • Donavon Quigley

    Simple and satisfying! I appreciate how quick and easy it is to make.

  • Armand Quitzon

    I loved this recipe! I used cannellini beans instead of Great Northern and it was still delicious.

  • Jacques Langworth

    I made this soup for a potluck and everyone raved about it. I will definitely be making it again!

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