Description
This hearty and flavorful cabbage white bean soup features fresh vegetables, tender cannellini beans, and a bright finish with lemon juice and fresh herbs. It’s a nutritious, easy-to-make classic American soup that’s perfect for a satisfying meal.
Ingredients
Vegetables and Beans
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 medium celery stalk, diced
- 4 garlic cloves, minced
- 4 cups chopped green cabbage
- 2 (15.5 ounce/439 gram) cans cannellini beans, drained and rinsed
- 2 small yellow potatoes (about 8 ounces total), diced
Liquids and Seasonings
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Coat the bottom of a large pot with olive oil and heat over medium heat. Add the diced onion, carrots, and celery. Sweat the vegetables for about 5 minutes, stirring often, until they begin to soften.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute, stirring constantly, until fragrant.
- Add Broth and Main Ingredients: Pour in the vegetable broth, then add the chopped cabbage, drained cannellini beans, and diced potatoes. Increase the heat to high and bring to a boil.
- Simmer Soup: Once boiling, reduce heat and let the soup simmer gently for 20 to 30 minutes, or until the cabbage and potatoes are tender.
- Finish and Season: Remove the pot from heat, stir in the lemon juice, chopped dill, and chives. Season with salt and pepper to taste. Serve warm.
Notes
- For extra depth of flavor, you can add a bay leaf during simmering and remove before serving.
- If you prefer a thicker soup, lightly mash some of the beans before adding all ingredients.
- This soup can be stored refrigerated for up to 4 days or frozen for up to 3 months.
- Feel free to substitute kale or collard greens for cabbage if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
