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Hearty Cabbage Soup with White Beans & Herbs

A comforting and hearty cabbage soup loaded with creamy white beans and fresh herbs, simmered in a savory broth. Perfect for a nourishing weeknight meal.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion coarsely chopped
  • 2 medium carrots coarsely chopped (about 1 cup)
  • 1 small fennel bulb cored and coarsely chopped (about 1 cup)
  • 3 cloves garlic peeled and crushed
  • 2 olive oil tablespoons, plus more for drizzling
  • Kosher salt
  • 1/4 tomato paste cup
  • 6 low-sodium vegetable or chicken broth cups
  • 1 very small cabbage such as Savoy, cored and thinly shredded (about 1 pound)
  • 2 pieces Parmesan cheese rind optional
  • 2 cans cannellini beans (15-ounce) cans, drained but not rinsed
  • 1 fresh thyme leaves tablespoon
  • 1/4 fresh basil leaves cup, thinly sliced
  • Freshly ground black pepper
  • Red pepper flakes

Equipment

  • food processor
  • Dutch oven or large pot

Method
 

Prep the Aromatics
  1. In a food processor, pulse the onion, carrots, fennel, and garlic until very finely chopped but not puréed. Alternatively, mince these vegetables as finely as possible by hand for maximum flavor release.
Build the Flavor Base
  1. Heat olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the finely chopped aromatic vegetable mixture and a generous pinch of kosher salt. Cook, stirring occasionally, until the vegetables are very soft and have nearly melted into a paste-like consistency, about 10 minutes. This slow sauté is crucial for developing deep flavor.
Bloom the Tomato Paste
  1. Increase the heat to medium-high. Add the tomato paste and cook, stirring constantly and quickly, until it darkens slightly and begins to sizzle, about 1 minute. This step caramelizes the tomato paste, intensifying its flavor.
Simmer the Soup
  1. Pour in the broth and bring to a gentle simmer. Stir in the shredded cabbage and another pinch of salt. Add the Parmesan rinds, if using. Reduce the heat to low, cover, and simmer until the cabbage is very tender, stirring occasionally, about 25 minutes. Taste a piece of cabbage to ensure tenderness. Remove and discard (or enjoy!) the Parmesan rinds.
Finish and Season
  1. Stir in the drained cannellini beans, fresh thyme leaves, and sliced basil. Simmer for another 5 minutes to allow the flavors to meld and the beans to heat through. Taste the soup and season generously with salt, freshly ground black pepper, and red pepper flakes to your desired heat level.
Serve
  1. Ladle the hot soup into bowls and finish with a drizzle of good quality olive oil.

Notes

This cabbage soup with white beans and herbs is a testament to how simple ingredients can create a deeply satisfying and nourishing meal. It’s a versatile recipe that’s easy to prepare, incredibly flavorful, and perfect for any occasion. Enjoy this comforting bowl of goodness!
Nutrition information is estimated based on common ingredients and serving sizes and may vary.