Name: Hearty White Bean and Cabbage Soup with Potatoes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 5 cups (345 grams) Leeks, sliced thin (about two large leeks); 8 cups (440 grams) Green or Savoy Cabbage, cut into bite size pieces or thinly sliced; 2 cups (285 grams) Russet or Yellow Finn Potatoes, skins on, cut into small cubes (about two small potatoes); 4 Fat Cloves Garlic, minced (add up to 6 for more garlic flavor); 1 3/4 cups (425 grams) Cooked Cannellini Beans, drained and rinsed; 4 tablespoons Unsalted Butter (or olive oil or plant butter); 8 cups (1.7 kilograms) Vegetable Broth (low sodium preferred); 1/2 teaspoon Fine Sea Salt (adjust according to taste and broth saltiness); 4-5 Thyme Springs (tied in a bundle); Squeeze of Lemon (to taste); Fresh Ground Pepper (to taste); Shaved Parmesan Cheese (for garnish, optional)

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Introduction

This Hearty White Bean and Cabbage Soup with Potatoes is a comforting and nourishing meal, perfect for chilly days. Packed with tender vegetables, creamy beans, and fragrant herbs, it’s both satisfying and wholesome.

A close-up of a bowl filled with chunky soup showing layers of light yellow broth, diced yellow potatoes, white beans, and pale green cabbage pieces, garnished with small green herb leaves on top. A slice of toasted bread with visible seeds and a nutty texture is placed partly inside the bowl, with a shiny silver spoon resting at the front edge of the bowl. The bowl sits on a white plate with a speckled design, all placed on a white marbled surface. Around the bowl, there are a few lemon wedges and small sprigs of green herbs, with a striped cloth partially visible at the bottom right. In the background, there is a wooden board holding more slices of the seeded bread, slightly blurred. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons Unsalted Butter (or olive oil or plant butter*)
5 cups (345 grams) Leeks, sliced thin (about two large leeks)
8 cups (440 grams) Green or Savoy Cabbage, cut into bite-size pieces or thinly sliced
2 cups (285 grams) Russet or Yellow Finn Potatoes, skins on, cut into small cubes (about two small potatoes)
8 cups (1.7 kilograms) Vegetable Broth (low sodium recommended)
4 fat cloves of Garlic, minced (add up to 6 cloves for a stronger garlic flavor)
1/2 teaspoon Fine Sea Salt (+ more to taste, reduce to 1/4 teaspoon if using plant butter)
1 3/4 cups (425 grams) Cooked Cannellini Beans, drained and rinsed
4-5 Thyme sprigs, tied
Squeeze of Lemon, to taste
Shaved Parmesan Cheese (optional, for garnish)
Fresh Ground Pepper

Instructions

Step 1: In a large 4-quart Dutch oven or stockpot, heat the butter or olive oil over medium-low until shimmering. Add the sliced leeks and cook, stirring frequently, until soft and slightly golden, about 10 minutes. Watch carefully to prevent burning.
Step 2: Add the cabbage to the leeks and cook on medium-low, stirring occasionally, until the cabbage softens and reduces, about 9–10 minutes. The pot will be quite full at this stage.
Step 3: Stir in the minced garlic, 1/2 teaspoon salt, vegetable broth, cubed potatoes, and tied thyme sprigs. Bring the mixture to a simmer, then reduce heat to low and cook gently until the potatoes are fork-tender, about 20 minutes. For a creamier texture, simmer up to 40 minutes to let the potatoes break down more.
Step 4: Remove the thyme sprigs and stir in the cannellini beans and a good squeeze of lemon juice to brighten the flavors. Warm the soup through for about five minutes. Taste and adjust salt and fresh ground pepper as needed. Garnish with shaved Parmesan and fresh thyme leaves if desired.

Tips & Variations

Use plant-based butter or olive oil to make this soup vegan. Adjust the salt accordingly.
If you prefer a smoother texture, lightly mash some of the potatoes before adding the beans.
Add a pinch of red pepper flakes for a subtle spicy kick.
Swap cannellini beans with great northern or navy beans if preferred.

Storage

Store leftovers in a lidded container in the refrigerator for up to three days. This soup freezes well; portion it into freezer-safe containers and thaw overnight in the refrigerator. Reheat gently on the stovetop until warmed through.

How to Serve

A white bowl filled with a layered soup made of golden-yellow broth with chunks of light brown potatoes, white beans, and small pieces of cabbage, topped with green herb leaves. A piece of toasted bread with a golden crust and speckled seeds, spread with butter, is placed leaning inside the bowl on the left. The bowl rests on a larger white plate, and a silver spoon is inside the soup. Surrounding the bowl are sprigs of fresh green herbs and wedges of light yellow lemon on a white marbled surface. In the background, there is a wooden board with more slices of toasted seed bread and a butter knife resting on it. A striped white and blue cloth is partially visible to the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage?

Yes, both green and Savoy cabbage work well. Napa cabbage can also be used, but it may cook more quickly and become softer.

Is it possible to make this soup in a slow cooker?

Absolutely. Sauté the leeks and cabbage first, then transfer all ingredients (except beans and lemon) to a slow cooker. Cook on low for 6–8 hours. Add the beans and lemon juice in the last 15 minutes of cooking.