Description
This hearty Cabbage Bean Soup is a cozy, comforting one-pot meal that’s naturally gluten-free and meat-free. Made with tender cabbage, creamy cannellini beans, potatoes, and Italian seasoning, it’s bursting with flavor and perfect for a nourishing lunch or dinner. Ready in just 45 minutes, it’s a simple and satisfying soup that improves in flavor when made ahead.
Ingredients
Soup Base
- 3 tablespoons olive oil
- 1 small yellow onion, diced
- 6 garlic cloves, peeled and thinly sliced
- 1 small green cabbage, cut into bite-size chunks (about 7 cups)
- 4 medium yellow potatoes, cut into small cubes
Liquids and Seasonings
- 8 cups water
- 3 vegetable bouillon cubes
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 teaspoons Italian seasoning
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 lemon, juiced, plus more lemon wedges for garnish (optional)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Heat the oil and sauté aromatics: Place a large pot with a lid over medium-high heat and add the olive oil. Once heated, add the diced onion and sliced garlic. Stir well and cook for about 2 minutes until fragrant and slightly softened.
- Add cabbage and sauté: Add the chopped cabbage to the pot. Mix well and continue to sauté for 5 minutes, stirring regularly to prevent burning and to slightly caramelize the vegetables for deeper flavor.
- Season the vegetables: Sprinkle in the Italian seasoning, salt, and freshly ground black pepper. Stir continuously for 1 minute to fully integrate the flavors.
- Add liquids and potatoes: Pour in the water and add the vegetable bouillon cubes. Stir until bouillon cubes start to dissolve. Add the cubed potatoes and bring the mixture to a boil with the pot covered.
- Simmer the soup: Once boiling, reduce heat to low to maintain a gentle simmer. Cover the pot and cook for 25 minutes, or until the potatoes are tender. For a creamier consistency, you may cook longer to allow some potatoes to break down.
- Incorporate beans and lemon juice: Stir in the drained and rinsed cannellini beans along with the juice of one lemon. Gently mix to combine, then taste and adjust salt and pepper as needed.
- Serve: Optionally garnish with fresh chopped parsley and additional lemon wedges. Serve warm and enjoy this comforting, nourishing soup.
Notes
- You can use pre-shredded cabbage and prepared ingredients like diced onions and minced garlic to save prep time.
- Sautéing the vegetables before simmering enhances the soup’s flavor through gentle caramelization.
- This soup tastes even better when made in advance – leftovers can be stored refrigerated and reheated for deeper flavor.
