Hearty White Bean and Cabbage Soup with Potatoes Recipe
This Hearty White Bean and Cabbage Soup with Potatoes is a comforting, nutritious, and flavorful dish perfect for any season. Made with tender leeks, cabbage, creamy potatoes, cannellini beans, and seasoned with thyme and garlic, this soup is simmered to perfection in vegetable broth and finished with a bright squeeze of lemon and optional Parmesan garnish. It’s a wholesome, filling vegetarian soup that’s easy to prepare and freezer-friendly, ideal for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Beans
- 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
Liquids and Fats
- 4 tablespoons Unsalted Butter (or olive oil or plant butter)
- 8 cups (1.7 kilograms) Vegetable Broth (low sodium preferred)
Seasonings and Garnishes
- 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)
Instructions
- Sauté the Leeks: In a large 4-quart Dutch oven or stockpot, melt the unsalted butter (or olive oil/plant butter) over medium-low heat until shimmering. Add the sliced leeks and cook, stirring frequently, until they are soft and lightly golden, about 10 minutes. Be careful to watch them closely to prevent burning.
- Cook the Cabbage: Add the chopped green or Savoy cabbage to the pot with the leeks. Cook on medium-low heat, stirring occasionally, until the cabbage softens and reduces in volume, about 9 to 10 minutes. The pot will be quite full at this point.
- Add Garlic, Broth, Potatoes, and Thyme: Stir in the minced garlic, sea salt, vegetable broth, cubed potatoes, and tied thyme bundle. Bring the mixture to a simmer, then reduce the heat to maintain a low simmer. Cook until the potatoes are fork-tender, about 20 minutes. For creamier potatoes that break down and enrich the soup, simmer up to 40 minutes, testing for desired tenderness.
- Finish the Soup: Remove and discard the thyme bundle. Stir in the cooked cannellini beans and a good squeeze of lemon juice to brighten the flavors. Warm through for about 5 minutes. Taste and adjust seasoning with salt and fresh ground pepper as needed. For extra garnish, add shaved Parmesan cheese and fresh thyme leaves if desired.
- Store and Reheat: Transfer the soup to airtight containers and refrigerate for up to three days. This soup freezes well—portion into freezer-safe containers for single meals or family-sized servings. Thaw overnight in the refrigerator and gently rewarm on the stovetop before serving.
Notes
- You can substitute unsalted butter with olive oil or plant-based butter for a vegan or dairy-free option, but reduce salt accordingly.
- The choice of cabbage (Green vs. Savoy) slightly alters texture, with Savoy being more tender and crinkly.
- Use low sodium vegetable broth to better control the soup’s saltiness.
- Adjust garlic cloves to your taste—adding up to 6 cloves increases the garlic intensity.
- The cooking time for potatoes depends on their size and variety; longer cooking will result in a creamier soup.
- Adding a squeeze of lemon at the end brightens and balances the flavors beautifully.
- Garnishing with shaved Parmesan is optional but adds a nice savory note unless you’re keeping it dairy-free.
- This soup freezes well—ensure it’s cooled completely before freezing.
Keywords: white bean soup, cabbage soup, hearty soup, potato soup, vegetarian soup, winter soup, easy soup recipe, healthy soup
