Cabbage and Bean Soup

|

Jenn Allen

Close-up of a spoon holding a portion of creamy Cabbage and Bean Soup. The bowl of soup is partially visible in the background.
by

This Cabbage and Bean Soup is a go-to meal when I need something filling, nutritious, and budget-friendly. It’s packed with protein and wholesome ingredients, making it a great option for meal prep. Whether you’re having it for lunch or dinner, it’s always a satisfying choice.

Close-up of a spoon holding a portion of creamy Cabbage and Bean Soup. The bowl of soup is partially visible in the background.

At first, the cabbage may seem like a lot, so use a large pot or Dutch oven to start. As it cooks down, the volume reduces significantly, yielding about eight hearty servings.

I typically use regular cabbage, but for a milder flavor, napa or savoy cabbage work well too. The beans, chicken broth, and cream add richness, but if you prefer a vegetarian version, simply swap in vegetable broth.

If you’re looking for a comforting, easy-to-make soup, this one won’t disappoint!

A bowl of creamy Cabbage and Bean Soup with herbs, placed on a white table beside rosemary sprigs, a spoon, and a striped napkin.

Ingredients

  • Olive oil
  • Onion
  • Fennel bulb
  • Cabbage – Cut ½ inch slices of cabbage – like steaks or rounds – then turn those and chop them so you have ½-inch squares of cabbage pieces.
  • Garlic – Use fresh garlic for the best flavor!
  • Rosemary sprig
  • Thyme sprigs
  • Cannellini beans – Use canned beans, just drain and rinse them.
  • Chicken stock – Use low or no sodium added broth or stock.
  • Lemon juice
  • Heavy whipping cream – You can use half and half to lighten it up.
  • Thyme leaves – For garnish.
  • Salt and freshly ground black pepper
Ingredients for Cabbage and Bean Soup arranged on a table include cannellini beans, fennel, onion, cabbage, garlic, olive oil, chicken stock, lemon juice, thyme, rosemary, whipping cream, pepper, and salt.

How To Make Cabbage and Bean Soup

  1. Warm the olive oil in a large pot over medium-high heat.
  2. Add the diced onion and sliced fennel, stirring occasionally, and cook for about 5 minutes until they soften and become fragrant.
  3. Stir in the chopped cabbage and cook for another 3-4 minutes, stirring occasionally to ensure even cooking.
  4. Tie the rosemary and thyme together with kitchen string and place them in the pot along with the crushed garlic. Stir and cook for about a minute to enhance the flavors.
  5. Add the drained and rinsed cannellini beans along with the chicken stock, stirring well to combine all the ingredients.
  6. Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes to allow the flavors to develop. Remove and discard the herb bundle.
  7. Use an immersion blender to puree about half of the soup, or transfer a portion to a blender and blend until smooth before returning it to the pot. Stir in the lemon juice.
  8. Pour in the heavy whipping cream, then season with salt and black pepper to taste. Serve hot, garnished with fresh thyme leaves.

Step-By-Step Process

Ingredients for a Cabbage and Bean Soup recipe arranged on a countertop: chopped cabbage, fennel, onions, beans, broth, cream, spices, and small bowls of oil and minced garlic.
Ingredients.
Sliced onions in a pot next to a bowl of chopped cabbage on a kitchen countertop.
Cook the diced onion and sliced fennel.
White pot filled with chopped cabbage on a marble countertop, next to a wooden spoon and decorated cloth.
Toss in the chopped cabbage and let it cook.
White pot with cooked cabbage and herbs, featuring a wooden spoon. Lid partially removed. White and blue striped cloth with floral embroidery in the background.
Bundle the rosemary and thyme together and add them to the pot along with the crushed garlic.
White pot containing a cabbage and white bean stew, with a wooden spoon, rests on a marble surface next to a floral-patterned cloth.
Mix in cannellini beans and chicken stock, stirring well to combine.
Pot of vegetable soup with cabbage, white beans, and greens, accompanied by a wooden spoon, on a marble countertop. Lid partially open.
Bring the mixture to a boil, then lower the heat and cover the pot.
A pot of cabbage and white bean soup with a wooden spoon in it. The pot lid rests partially open on the side.
Stir well to combine all the ingredients.
A pot of creamy soup with a wooden spoon inside, on a striped cloth with floral patterns. The pot lid rests partially open.
Blend about half of the soup then return it to the pot and stir in the lemon juice.
A white pot with a wooden spoon in creamy soup, partially covered by a matching lid, on a light striped cloth with small floral embroidery.
Finish by pouring in the heavy whipping cream.
A white pot of Cabbage and Bean Soup with a lid partially open, containing thick soup with visible chunks, on a light-colored surface next to a striped cloth with floral embroidery.
Serve and enjoy!

Chef Jenn’s Tips

  • Cannellini beans work best, but any variety can be used.
  • Blending part of the soup adds creaminess without making it too thick.
  • Use fresh herbs tied together for easy removal.
  • The flavor deepens after resting, so it tastes even better the next day.

Recommended

A spoonful of Copycat Panera Bread’s 10 Vegetable Soup from a white bowl.
Copycat Panera Bread’s Vegan 10 Vegetable Soup Recipe
Cream of Poblano Soup on a bowl.
Cream of Poblano Soup
A bowl of Tuscan soup with sausage topped with kale and pancetta pieces in a black soup bowl.
Creamy Tuscan Soup with Sausage and Kale

Make It A Meal

Pair this soup with crusty bread, a fresh green salad, or roasted root vegetables for a complete meal. For extra protein, top with shredded chicken or crispy pancetta.

A bowl of creamy soup with visible chunks of cabbage and chickpeas, next to a spoon on a striped napkin.

Storage

Store leftovers in an airtight container in the fridge for up to five days. To freeze, portion the soup into freezer-safe containers and store for up to three months. Reheat on the stovetop or in the microwave, adding a splash of broth if needed.

Save and Register Form


Save this recipe, and we’ll send it to your inbox. Plus, Chef Jenn will send you more great recipes every week!

Close-up of a spoon holding a portion of creamy Cabbage and Bean Soup. The bowl of soup is partially visible in the background.

Cabbage and Bean Soup

Chef Jenn
Cabbage and Bean Soup is a wholesome, hearty dish packed with tender cabbage, protein-rich beans, and flavorful broth. It's a simple yet nourishing meal that's perfect for chilly nights or when you need a nutritious, budget-friendly option. Serve with crusty bread for a satisfying and comforting experience.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 284 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 small fennel bulb sliced
  • 1 pound cabbage chopped
  • 2 cloves garlic crushed
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 14 ounces canned cannellini beans drained and rinsed
  • 6 cups chicken stock
  • 2 tablespoons lemon juice
  • ½ cup heavy whipping cream
  • thyme leaves for garnish
  • salt and freshly ground black pepper to taste

Instructions
 

  • Warm the olive oil in a large pot over medium-high heat.
  • Add the diced onion and sliced fennel, stirring occasionally, and cook for about 5 minutes until they soften and become fragrant.
  • Stir in the chopped cabbage and cook for another 3-4 minutes, stirring occasionally to ensure even cooking.
  • Tie the rosemary and thyme together with kitchen string and place them in the pot along with the crushed garlic. Stir and cook for about a minute to enhance the flavors.
  • Add the drained and rinsed cannellini beans along with the chicken stock, stirring well to combine all the ingredients.
  • Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes to allow the flavors to develop. Remove and discard the herb bundle.
  • Use an immersion blender to puree about half of the soup, or transfer a portion to a blender and blend until smooth before returning it to the pot. Stir in the lemon juice.
  • Pour in the heavy whipping cream, then season with salt and black pepper to taste. Serve hot, garnished with fresh thyme leaves.

Notes

Chef Jenn’s Tips

  • Cannellini beans work best, but any variety can be used.
  • Blending part of the soup adds creaminess without making it too thick.
  • Use fresh herbs tied together for easy removal.
  • The flavor deepens after resting, so it tastes even better the next day.

Nutrition

Serving: 1cupCalories: 284kcalCarbohydrates: 29gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 526mgPotassium: 599mgFiber: 7gSugar: 9gVitamin A: 442IUVitamin C: 37mgCalcium: 117mgIron: 3mg
Keyword Bean Soup, Cabbage and Bean Soup, Cabbage Soup, Hearty Soup
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating