Cabbage White Bean Soup

Warm, hearty, and brimming with wholesome flavors, this Cabbage White Bean Soup is the perfect comfort food for chilly days. Loaded with nutrient-packed green cabbage, creamy white beans, and a medley of vibrant vegetables like carrots and celery, this soup offers a delightful balance of textures and flavors. A fragrant blend of dried thyme, oregano, and a bay leaf infuses the broth with cozy, herbaceous notes, while a splash of optional lemon juice adds a bright, tangy finish. Ready in under an hour and entirely plant-based, this one-pot wonder is both nutritious and satisfying. Serve it hot, garnished with fresh parsley, and pair it with crusty bread for a nourishing meal that's as easy as it is delicious. Perfect for meal prep, family dinners, or a midweek comfort boost, this soup is a must-try for fans of healthy and hearty recipes!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 1 small head green cabbage, chopped
• 2 15-ounce cans canned white beans (e.g., cannellini or navy beans), drained and rinsed
• 6 cups vegetable broth
• 1 14.5-ounce can diced tomatoes, with juices
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the sliced carrots and celery and cook for 5 minutes, stirring often, until the vegetables begin to soften.

Step 5

Add the chopped cabbage to the pot and stir to combine.

Step 6

Add the drained and rinsed white beans, vegetable broth, diced tomatoes (with their juices), dried thyme, dried oregano, bay leaf, salt, and black pepper.

Step 7

Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes until the cabbage and vegetables are tender.

Step 8

Taste the soup and adjust the seasoning with more salt or black pepper as needed.

Step 9

Remove the bay leaf and discard it.

Step 10

Ladle the soup into bowls, garnish with chopped fresh parsley, and drizzle with a touch of lemon juice if desired.

Step 11

Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(2739.0g)

Amount per serving	% Daily Value*
Calories	1183.8

Total Fat 42.3g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6050.4mg	0%
Total Carbohydrate 177.3g	0%
Dietary Fiber 44.2g	0%
Total Sugars 63.1g
Protein 42.3g	0%

Vitamin D 0IU	0%
Calcium 630.2mg	0%
Iron 14.3mg	0%
Potassium 5290.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 13.4%

Carbs: 56.3%