Cabbage and Bean Soup
Add Preferred SourceThis 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.
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!
Ingredients
- Olive oil – Use regular olive oil, not extra virgin. Extra virgin oil can taste bitter when cooked at high heat.
- Onion – I use yellow onions (also called brown onions). White onion works too. Red onion is too sweet for this soup.
- Fennel bulb – Remove the stalks and tough outer layer, then slice thinly. Don’t skip the fennel—it adds sweetness and depth that onion alone can’t provide.
- Cabbage – Cut into ½-inch pieces by slicing the cabbage into rounds, then chopping the rounds into squares. Green cabbage works best. Savoy cabbage gets too soft.
- Garlic – Fresh garlic only. Jarlic has a harsh, metallic taste.
- Rosemary sprig – Fresh rosemary only. Remove it before serving—whole rosemary leaves are tough and unpleasant to eat.
- Thyme sprigs – Fresh thyme sprigs work best for simmering. Remove them before serving.
- Cannellini beans – Also called northern beans or white kidney beans. Drain and rinse them well or the liquid will make the soup cloudy.
- Chicken stock – Use low or no-sodium-added chicken broth or stock.
- Lemon juice – Use juice from a fresh lemon; it has a much brighter and better flavor than the bottled stuff.
- Heavy whipping cream – Half-and-half works if you want to lighten it up, but the soup won’t be as rich.
- Thyme leaves – For garnish; fresh thyme leaves only. Stripped from the stems.
- Salt and freshly ground black pepper – Season to taste.
How To Make Cabbage and Bean Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat olive oil in a large soup pot over medium-high heat. Add diced onion and sliced fennel, cooking for 5 minutes until softened.
Stir in chopped cabbage and cook 3-4 minutes, stirring occasionally. Tie rosemary and thyme with kitchen string and add to the pot along with crushed garlic. Cook 1 minute to release the flavors.
Add drained cannellini beans and chicken stock. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes. Remove and discard the herb bundle.
Blend about half the soup with an immersion blender or transfer a portion to a regular blender until smooth, then return it to the pot. Stir in lemon juice.
Add heavy cream, season with salt and black pepper, and heat through. Serve hot, garnished with fresh thyme leaves.
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.
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.
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.
Cabbage and Bean Soup
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
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Hello Chef Jenn,
Great recipe! Thanks for the inspiration, we had never made or tried this before.
Made a few alterations…
4 slices of chopped bacon (we used the fat in place of olive oil) added the bits back with the cream and real lemon juice along with 1 tsp. of white vinegar 🙂 Utilized dry rosemary (1 tsp.) and thyme (1-1/2 tsp.), Leeks in place of fennel (we can’t wait to try it with fennel). 5 cups of chopped cabbage (will use 6 cups next time). Used (2) 14 oz. cans of beans! (was one can a typo?) Added 1/2 tsp. cayenne pepper and 1/2 tsp. crushed red pepper.
So Yummy!
Cheers,
Sherman
Merrimac Ma.
Sounds delish! I love hearing how people use the recipes as a starting point to make their own tweaks. That’s what cooking is all about! And do try it with fennel – fennel gives it such amazing flavor! ~Jenn