Cabbage and White Bean Vegetable Soup

This vegetable soup combines tender cabbage, creamy white beans, tomatoes, carrots, and celery in a savory broth. It is a practical one-pot meal with enough structure to serve for lunch or dinner. Lemon juice and parsley added at the end keep the finished soup tasting fresh.

Recipe details

Yield: 8 servings, about 1 1/2 cups each
Prep time: 20 minutes
Cook time: 35 minutes
Equipment: 6-quart Dutch oven or soup pot, cutting board, chef’s knife, wooden spoon, measuring cups and spoons, ladle

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
8 cups chopped green cabbage, cut into bite-size pieces
1 can (14.5 ounces) no-salt-added diced tomatoes, with their juices
2 cans (15 ounces each) cannellini beans, drained and rinsed
6 cups low-sodium vegetable broth
1 bay leaf
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Fine salt, as needed

Instructions

Set the Dutch oven over medium heat. Add the olive oil, onion, carrots, and celery. Cook for 7 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
Add the garlic, Italian seasoning, smoked paprika, and black pepper. Stir for 30 seconds, just until fragrant.
Add the cabbage, tomatoes and their juices, cannellini beans, vegetable broth, and bay leaf. Stir well and bring the liquid to a full boil over medium-high heat.
Reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 25 minutes, stirring once or twice. The soup is ready when the cabbage is tender and the thickest carrot slices can be pierced easily with a fork.
Remove and discard the bay leaf. Stir in the lemon juice and parsley. Taste, then add salt only if the broth needs it. Ladle into bowls and serve hot.

Helpful tips and substitutions

Cut the cabbage into similar-size pieces so it softens evenly. Great Northern beans can replace cannellini beans without changing the method. For a different flavor, use sweet paprika instead of smoked paprika. Chicken broth may replace vegetable broth if the soup does not need to remain vegetarian. If the soup becomes thicker after chilling, loosen it with a small amount of broth or water while reheating.

For a heartier bowl, serve the soup with whole-grain toast. For a thinner soup, add up to 1 additional cup of broth after the cabbage is tender. Avoid adding extra liquid at the beginning because cabbage releases moisture as it cooks.

Storage and reheating

Cool leftovers promptly and transfer them to shallow, covered containers. Refrigerate for up to 4 days. Reheat only the portion needed in a saucepan over medium heat, stirring occasionally, until it reaches 165°F throughout. The soup may also be frozen in airtight containers for up to 3 months; leave room for expansion and thaw overnight in the refrigerator before reheating.

Cabbage and White Bean Vegetable Soup