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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.
5 from 1 vote
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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

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.

Keyword Bean Soup, Cabbage and Bean Soup, Cabbage Soup, Hearty Soup
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