Cabbage and Bean Soup

No ratings yet

I love how hearty and nourishing Cabbage and Bean Soup is! Packed with tender cabbage, protein-rich beans, and a flavorful broth, this one-pot meal is perfect for a cozy, budget-friendly dinner that’s both healthy and satisfying.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: American

Keyword: bean soup, Cabbage and Bean Soup, Cabbage soup, healthy soup, vegetarian soup

Servings: servings

Calories: 312kcal

Author: Chef Jenn

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

Heat the olive oil in a large pot over medium-high heat.
Add the diced onion and sliced fennel, stirring occasionally, and cook until softened and fragrant, about 5 minutes.
Stir in the chopped cabbage and cook for another 3-4 minutes, stirring occasionally.
Tie the rosemary and thyme sprigs together with kitchen string and add them to the pot along with the crushed garlic. Stir and cook for another minute to release the flavors.
Add the drained cannellini beans and chicken stock, stirring everything together.
Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes. Once done, remove the bundled herbs and discard them.
Blend about half of the soup using an immersion blender or a regular blender, then return it to the pot and stir in the lemon juice.
Pour in the heavy whipping cream, season with salt and black pepper, and stir to combine.
Serve hot, garnished with fresh thyme leaves.

Notes

Chef Jenn's Tips

Cannellini beans work well, but any white bean variety can be used.
Blending part of the soup creates a creamy texture without making it too thick.
Using fresh herbs tied in a bundle makes removal easy after cooking.
Letting the soup sit for a few hours or overnight enhances the flavors.

Nutrition