Cabbage and Bean Soup
This simple yet flavorful soup is a go-to in my kitchen. Cabbage and Bean Soup is filling, budget-friendly, and packed with protein and nutrients. It’s perfect for meal prep and makes a satisfying lunch or dinner. It’s so easy, and it’s easy on the wallet, too!
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You’ll need a large pot or Dutch oven since the cabbage takes up a lot of space before it cooks down. While it may seem like a big batch at first, it makes about eight hearty servings.
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Buy Now!I typically use regular cabbage, but napa or savoy cabbage works well if you prefer a milder taste. The beans, chicken broth, and a splash of cream provide plenty of protein, but you can easily make this a vegetarian dish by using vegetable broth instead of chicken stock.
If you’re in the mood for a comforting and flavorful soup, this recipe won’t disappoint!
History
Cabbage and bean soup has a long history, dating back to ancient times when Romans combined vegetables and legumes for sustenance, as seen in the 1st-century cookbook De Re Coquinaria. By the medieval period, it became a staple in European peasant diets due to its affordability and nutritional value. In 15th-century England, “Cabochis” was a popular cabbage soup recipe, while 14th-century Italian texts documented cabbage soups as essential to regional cuisine. Various cultures adapted their own versions, such as Poland’s kapuśniak, sometimes incorporating beans. The enduring appeal of cabbage and bean soup lies in its simplicity, versatility, and nourishing qualities, making it a beloved dish across centuries and cultures.
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.
Start by heating the olive oil in a large pot over medium-high heat. A heavy enamel-coated soup pot works beautifully here because it holds heat evenly and keeps the vegetables from scorching.
Add the diced onion and sliced fennel, stirring occasionally as they cook for about 5 minutes until soft and fragrant. I love using a silicone sauté spatula for this step since it scrapes the bottom of the pot without scratching.
Stir in the chopped cabbage and let it cook for another 3 to 4 minutes, stirring now and then so it softens evenly and starts to sweeten.
Tie the rosemary and thyme together with kitchen string and add the bundle to the pot along with the crushed garlic. Let everything cook for about 1 minute until the herbs become aromatic and the garlic releases its flavor.
Add the drained and rinsed cannellini beans and pour in the chicken stock. Stir well to combine, making sure nothing is stuck to the bottom of the pot.
Bring the soup to a gentle boil, then reduce the heat, cover, and let it simmer for 15 to 20 minutes. This is where all those lovely flavors come together. Remove and discard the herb bundle before moving on.
Use an immersion blender to puree about half of the soup right in the pot. If you prefer, carefully transfer a portion to a blender, puree until smooth, and return it to the pot. A measuring ladle with a pour spout makes transferring hot soup much safer and easier. Stir in the lemon juice to brighten everything up.
Pour in the heavy whipping cream, season with salt and black pepper to taste, and give it a gentle stir.
Serve hot, finished with a sprinkle of fresh thyme leaves.
Chef Jenn’s Tips
- Cannellini beans work great, but you can substitute any type of beans.
- Blending part of the soup makes it creamy without making it too thick.
- Using fresh herbs tied in a bundle makes them easy to remove after cooking.
- Let the soup sit for a few hours or overnight—this enhances the flavors.
Make It A Meal
Pair this soup with crusty bread, a fresh green salad, or roasted root vegetables for a complete meal. For added protein, top with shredded chicken or crispy pancetta.
Storage
Store leftovers in an airtight container in the fridge for up to five days. For longer storage, freeze in individual portions using freezer-safe containers 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
- Fresh 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. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Stir in the chopped cabbage and cook for 3-4 more minutes, stirring occasionally to ensure even cooking.
- Tie the rosemary and thyme together with kitchen string and add them to the pot along with the crushed garlic. Stir and cook for about a minute to release the flavors.
- Add the drained and rinsed cannellini beans and chicken stock, stirring to combine.
- Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes so the flavors meld. Remove and discard the herb bundle.
- Use an immersion blender to puree about half of the soup, or transfer a portion to a blender, blend until smooth, and return it to the pot. Stir in the lemon juice.
- Pour in the heavy whipping cream and season with salt and black pepper to taste. Serve hot, garnished with fresh thyme leaves.
Notes
Chef Jenn’s Tips
- Cannellini beans work great, but you can substitute any type of beans.
- Blending part of the soup makes it creamy without making it too thick.
- Using fresh herbs tied in a bundle makes them easy to remove after cooking.
- Let the soup sit for a few hours or overnight—this enhances the flavors.
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.
