Hearty White Bean and Cabbage Soup with Potatoes

Hearty White Bean and Cabbage Soup with Potatoes

from vanillaandbean.com

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 (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** (see note))
  • 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 (I use low sodium, ***see note)
  • 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 (425 grams) Cooked Cannellini Beans (drained and rinsed)
  • 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.