Cabbage and Bean Soup

This cabbage and bean soup is the comfort food you never knew you needed! It's wholesome, nutritious, and simply bursting with flavor - just perfect for a cozy family dinner.

I'd like to start by mentioning that this is not your regular cabbage and bean soup.

It's an incredibly aromatic, delicious and comforting soup with Italian vibes that will change the way you think about cabbage soup forever.

Cabbage and beans are two of my favorite ingredients, and combining them into a soup is the best thing I've ever done.

The trouble with making cabbage-based soup is that it's difficult to infuse it with flavor. That's why I added fresh fennel, garlic, fresh herbs and lemon juice to make an irresistibly aromatic broth.

The result is a delicious soup that's wholesome, nutritious and great for meal prep, too, as it tastes better the next day.

Why you'll love this cabbage and bean soup

• Extra nutritious - Packed with nutrient-rich veggies like cabbage, fennel, and onion, along with protein-filled cannellini beans, this soup is both satisfying and nourishing.
• Incredibly aromatic - The blend of fresh herbs and zesty lemon juice creates an amazing flavor explosion.
• Quick and easy - With minimal prep work and a straightforward cooking process, you'll have a warm, comforting, and hearty meal on the table in under an hour.

Ingredients and substitutions

Onion - I used yellow onion for this soup, but you can also go for white onion or leeks.

Fennel bulb - This provided a subtle licorice flavor that complements the other ingredients in this soup beautifully.

If you can't find fennel or simply don't enjoy the taste, swap it out with celery (use about 1 cup chopped) for a similar crunchy texture.

White cabbage - I love to make this soup with white cabbage, but Savoy cabbage also works. If you want the cabbage to become tender quickly, make sure you slice it thinly.

Garlic - Fresh garlic adds a beautiful aroma and zesty flavor to the soup. Mince the garlic or crush it for the best flavor.

Fresh herbs - I used a mix of fresh thyme and rosemary to add flavor and brightness to the soup.

If you don't have fresh herbs available, dried herbs will work too. Use 1 teaspoon of each dried herb and add them earlier in the cooking process so they have more time to release the flavor.

Cannellini beans - Cannellini beans add a lovely creaminess and extra protein to the soup. I used canned beans for convenience, but you can use beans that you've cooked from dry if you like.

Lemon - A squeeze of lemon juice adds a burst of freshness and brightens the flavors of the soup. Use the juice of half a lemon or to taste.

Fresh basil - Adding a handful of fresh basil leaves at the end gives the soup a wonderful, aromatic touch.

How to make cabbage and white bean soup

Heat the olive oil in a large pot over medium-high heat.

Add the onion and fennel to the pot and cook until softened, stirring occasionally, for about 5 minutes.

Next, add the sliced white cabbage and cook for 3-4 minutes, stirring occasionally.

Stir in the garlic, fresh rosemary and thyme and cook for another minute.

Add the cannellini beans and vegetable stock to the pot and stir to combine.

Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 15-20 minutes.

Stir in the lemon juice and fresh basil. Season to taste and serve immediately, with extra fresh basil on top if you like.

Leftovers and storage

• Let the soup cool down to room temperature before storing it in an airtight container. You can keep it in the refrigerator for up to 4 days.
• Reheat the soup on the stovetop or in the microwave. If using the stovetop, add a splash of water or broth to the soup to loosen it up a bit.
• If you're planning to consume it later, you can freeze it in a freezer-safe container for up to 3 months. When you're ready to eat it, thaw the soup in the refrigerator overnight before reheating.

Recipe notes and tips

• If you're looking for a bit of a kick, try adding a pinch of red pepper flakes or a dash of hot sauce.
• For a richer and more filling soup, you can add some diced potatoes, carrots, or even cooked quinoa or barley to the mix.
• If you want to add some extra protein to the soup, you can add some cooked plant-based sausage or plant-based beef tips.

If you liked this cabbage and bean soup recipe, you might also like some of my other easy vegan soup recipes:

• Chickpea Potato Soup
• Ezogelin Soup (Turkish Lentil Soup)
• Vegan Golden Soup
• Quinoa Vegetable Soup with Chickpeas
• Krupnik (Polish Barley Soup)

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