Hearty White Bean and Cabbage Soup with Potatoes

Hearty White Bean and Cabbage Soup with Potatoes

Simple ingredients create a hearty and delicious Cabbage Bean Soup. Cooked on the stovetop in a Dutch oven or soup pot, this White Bean Cabbage Soup with Potatoes is a steamy one-pot recipe that will serve up cozy during the coldest months of the year. Get dinner on the table quickly with a simmer time of just 20 minutes, or cook up to 40 minutes for a softer, creamier texture. This recipe is vegetarian or vegan and easily gluten free.*This soup relies on a high-quality broth to deliver the best flavor. If using prepared broth, I like and use Better Than Bouillon Vegetable Base.

Ingredients

  • 4 tablespoons Unsalted Butter)

    olive oil or plant butter* (see note

  • 5 cups Leeks

    345 grams

  • 8 cups Green or Savoy Cabbage)

    440 grams

  • 2 cups Russet or Yellow Finn Potatoes

    285 grams

  • 8 cups Vegetable Broth

    1.7 kilograms

  • 4 Fat Cloves of Garlic

    minced, add up to 6 cloves for more garlicy flavor.

  • 1/2 teaspoons Sea Salt
    + more to taste, reduce to 1/4 tsp if using plant butter and adjust to taste
  • 1 3/4 cups Cooked Cannellini Beans

    425 grams

  • 4-5 Thyme Springs

    tied

  • Squeeze of Lemon
    to taste
  • Shaved Parmesan Cheese)

    for garnish (optional

  • Fresh Ground Pepper

Directions

  1. 1

    In a large 4-quart (3.8 liters) Dutch Oven or stock-pot, add the olive oil (or butter and melt) and heat until shimmering. Add the leeks and cook, stirring frequently on medium-low until they're soft with a bit of golden color, about 10 minutes. Watch them close, as they can burn easily. 

  2. 2

    Add the cabbage to the leeks. Cook on medium low stirring occassionally to cook down, about 9-10 minutes (the pot will be very full!). 

  3. 3

    Add garlic, 1/2 tsp salt, broth, potatoes and thyme bundle. Bring to a simmer, then cook on a low simmer for about 20 minutes for a fork tender potato (this will vary depending on type of potato and size of cut, so test to taste), or 40 minutes to let the potatoes soften further (this time is flexible - cooking the potatoes longer will allow them to be more creamy and melt into the soup - yum!) 

  4. 4

    Remove the thyme bundle, stir in the beans and a good squeeze of lemon (it brightens the soup). Warm through, about five minutes. Taste to adjust salt and pepper seasoning as needed. Due to variations in salt content in vegetable broth, add salt to taste. I'm pretty generous with it in this recipe. Garnish with shaved parmesan and fresh thyme leaves if desired. 

  5. 5

    Store in a lidded container in the refrigerator for up to three days. This soup is freezer friendly. Freeze in individual containers for lunch portion servings or a larger family size container. Thaw overnight in the fridge and gently rewarm on the stovetop. 

Hearty White Bean and Cabbage Soup with Potatoes

Hearty White Bean and Cabbage Soup with Potatoes

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About this Recipe

When the colder months call for something truly comforting, reach for a bowl of this Hearty White Bean and Cabbage Soup with Potatoes. This steamy, one-pot wonder delivers warmth and flavor with ease, perfect for a cozy weeknight dinner that feels both wholesome and deeply satisfying.

What makes this Hearty White Bean and Cabbage Soup shine is its clever use of simple ingredients to create complex layers of deliciousness. From the foundational high-quality vegetable broth—essential for a rich base—to the versatility of a variable simmer time, you control the texture, whether you prefer a quicker, satisfying bite or a luxuriously soft and creamy blend. This intentional design ensures a flavorful, cozy experience every time, all while being naturally vegetarian and easily vegan.

Prepare for a truly satisfying bowl, brimming with tender chunks of Russet or Yellow Finn potatoes and perfectly softened green or Savoy cabbage, all infused with the subtle sweetness of sliced leeks and the earthy depth of creamy cannellini beans. Each spoonful offers a harmonious blend of savory goodness, brightened by a zesty squeeze of fresh lemon and the aromatic whispers of thyme. This naturally vegetarian and easily gluten-free soup is both substantial enough to be a meal on its own and incredibly comforting on even the chilliest of days.

This recipe is wonderfully adaptable to your pantry and preferences:

  • Swap unsalted butter for olive oil or plant butter to keep it vegan.
  • Adjust the amount of minced garlic—up to 6 cloves—for a bolder flavor.
  • Feel free to use either green or savoy cabbage, cut into bite-size pieces or thinly sliced.
  • For an extra layer of richness, top with shaved Parmesan cheese if you're not keeping it vegan, and always finish with fresh ground pepper.

This comforting white bean and cabbage soup is ideal for a chilly evening meal or a wholesome lunch. Serve it alongside crusty bread for dipping, or as a nourishing main course that truly satisfies.

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