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White Bean and Cabbage Soup with Potatoes in rustic bowl garnished with thyme and grated cheese
Chef Delight

White Bean and Cabbage Soup with Potatoes Recipe Delight

A hearty and comforting vegetarian winter soup featuring tender cabbage, creamy cannellini beans, and tender potatoes in a flavorful vegetable broth, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons Unsalted Butter, olive oil or plant butter
  • 5 cups (345 grams) Leeks, sliced thin (about two large leeks)
  • 8 cups (440 grams) Green or Savoy Cabbage, cut into bite size pieces or thinly sliced
  • 2 cups (285 grams) Russet or Yellow Finn Potatoes, skins on, cut into small cubes (about two small potatoes)
  • 8 cups (1.7 kilograms) Vegetable Broth (low sodium preferred)
  • 4 Fat Cloves of Garlic, minced (up to 6 for more garlic flavor)
  • 1/2 teaspoons Fine Sea Salt (reduce to 1/4 tsp if using plant butter, adjust to taste)
  • 1 3/4 cups (425 grams) Cooked Cannellini Beans, drained and rinsed
  • 4-5 Thyme Springs, tied
  • Squeeze of Lemon to taste
  • Shaved Parmesan Cheese for garnish (optional)
  • Fresh Ground Pepper to taste

Method
 

  1. 1. In a large pot, heat the unsalted butter, olive oil, or plant butter over medium heat until melted.
  2. 2. Add the sliced leeks and sauté for 5-7 minutes until soft and fragrant.
  3. 3. Stir in the minced garlic and cook for another 1-2 minutes until aromatic.
  4. 4. Add the chopped cabbage and diced potatoes to the pot, stirring to combine.
  5. 5. Pour in the vegetable broth and add the tied thyme springs.
  6. 6. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, until the potatoes and cabbage are tender.
  7. 7. Remove the thyme springs and stir in the cooked cannellini beans.
  8. 8. Season with fine sea salt, fresh ground pepper, and a squeeze of lemon juice to taste.
  9. 9. Simmer for an additional 5 minutes to heat through.
  10. 10. Serve hot garnished with shaved Parmesan cheese if desired.

Notes

  • Use low sodium vegetable broth to control salt levels. Adjust garlic intensity by adding up to 6 cloves. Plant butter can be used for a dairy-free option; reduce salt accordingly. Leftovers store well in the fridge for up to 4 days and freeze beautifully.