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A bowl of creamy Cabbage and Bean Soup with a spoon resting inside.

Cabbage and Bean Soup

Chef Jenn
This Cabbage and Bean Soup is a comforting, budget-friendly dish made with tender cabbage, hearty beans, and a flavorful broth. Simple yet satisfying, it’s packed with nutrients and perfect for a cozy dinner. Serve with warm bread for a complete meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American, eastern european
Servings 6 servings
Calories 312 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
  • 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

Serving: 1.5cupsCalories: 312kcalCarbohydrates: 33gProtein: 13gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 387mgPotassium: 899mgFiber: 7gSugar: 9gVitamin A: 442IUVitamin C: 37mgCalcium: 126mgIron: 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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