There’s something special about a bowl of soup on a chilly day, a warm embrace in a dish. I remember the first time I made White Bean Cabbage Soup with Potatoes; the smell of garlic and onions filled my kitchen, making it feel like home. As I stirred the pot, the vibrant colors of cabbage and potatoes reminded me of comforting meals shared with loved ones. This recipe matters because it’s simple yet nourishing, perfect for a weeknight dinner or a cozy gathering. What’s special about this soup is not just its heartiness or flavor, but how it brings people together, warms the soul, and showcases humble ingredients in a delightful way.
why make this recipe
You should make this White Bean Cabbage Soup because it’s easy, nutritious, and truly comforting. The combination of cabbage, potatoes, and white beans creates a satisfying meal perfect for any day. It uses simple ingredients likely found in your pantry and is adaptable to your taste. Plus, this soup is a great way to enjoy vegetables and legumes while feeling good about what you eat.
how to make White Bean Cabbage Soup with Potatoes
Ingredients
- 1 medium head of cabbage, chopped
- 2 cups cooked white beans (such as cannellini or navy beans)
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: herbs (such as thyme or bay leaf)
Directions
- In a Dutch oven or large soup pot, heat olive oil over medium heat.
- Add onions and garlic, and sauté until translucent.
- Add chopped cabbage, diced potatoes, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-40 minutes, depending on your desired texture.
- Stir in the cooked beans and season with salt, pepper, and any herbs you’d like to use.
- Simmer for an additional 5-10 minutes.
- Serve hot.
how to serve White Bean Cabbage Soup with Potatoes
Serve this soup hot in bowls, perhaps with a slice of crusty bread on the side. You can also top it with a sprinkle of fresh herbs or a drizzle of olive oil for an extra touch. Enjoy it with family and friends, making each bowl a focal point for warm conversation and laughter.
how to store White Bean Cabbage Soup with Potatoes
Store any leftover soup in an airtight container in the refrigerator for up to three days. You can also freeze it for up to three months. If freezing, allow the soup to cool completely before transferring it to freezer-safe containers. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove.
tips to make White Bean Cabbage Soup with Potatoes
- Use a variety of cabbage for different flavors, such as Savoy or Napa cabbage.
- Feel free to add other vegetables like carrots or bell peppers for extra nutrients.
- Adjust the seasoning to your liking; add more herbs or spices to enhance the flavor.
- If you prefer a creamier texture, blend a portion of the soup and mix it back in.
variation
You can make a creamy version by blending a part of the soup to a smooth consistency before serving. Adding a splash of cream or coconut milk can also give it a rich texture.
FAQs
Can I use canned beans?
Yes, using canned beans is a quick and easy way to prepare this soup. Just rinse and drain them before adding.
Is this soup gluten-free?
Yes, the ingredients used in this recipe are naturally gluten-free. Always check labels on packaged items just to be sure.
How long does it take to make this soup?
The total time is about 30-50 minutes, depending on how long you simmer it and your texture preference.
White Bean Cabbage Soup with Potatoes
Ingredients
Main ingredients
- 1 medium head medium head of cabbage, chopped
- 2 cups cooked white beans (such as cannellini or navy beans)
- 2 medium medium potatoes, diced
- 1 medium medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: herbs (such as thyme or bay leaf)
Method
Cooking
- In a Dutch oven or large soup pot, heat olive oil over medium heat.
- Add onions and garlic, and sauté until translucent.
- Add chopped cabbage, diced potatoes, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-40 minutes, depending on your desired texture.
- Stir in the cooked beans and season with salt, pepper, and any herbs you'd like to use.
- Simmer for an additional 5-10 minutes.
- Serve hot.