Cabbage And White Bean Soup
A hearty, flavorful cabbage and white bean soup featuring tender vegetables, tangy tomatoes, and aromatic spices—perfect for comforting meals and veggie lovers alike.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 1 Tbsp. butter ⓘ
- 1 large onion, finely chopped ⓘ
- 2 medium carrots, pared, halved lengthwise, and thickly sliced crosswise
- 1 large celery stalk, halved and thickly sliced crosswise ⓘ
- 1 tsp. caraway seed
- 2 c. chopped green cabbage ⓘ
- 2 c. water ⓘ
- 1 Tbsp. light brown sugar ⓘ
- 1 (16 oz.) can tomatoes in juice ⓘ
- 1 (15 oz.) can white beans, drained and rinsed ⓘ
- 1 Tbsp. cider vinegar ⓘ
- 1/4 c. parsley (optional) ⓘ
Instructions
- Heat olive oil and butter in a large saucepan over medium heat.
- Add chopped onion and sauté for 3 minutes.
- Add sliced carrots and celery; cook for 3 minutes. Stir in caraway seed and cook for 1 minute.
- Add chopped cabbage, water, and brown sugar; bring to a boil.
- Reduce heat to low, cover, and simmer for 5 minutes.
- Add canned tomatoes with juice, breaking up tomatoes with a wooden spoon; cover and simmer for 20 minutes.
- Stir in drained and rinsed white beans and cider vinegar.
- Simmer uncovered for 5 minutes until heated through.
- Optional: Stir in chopped parsley before serving.
Tips & Substitutions
For added depth, consider using smoked paprika or a dash of cayenne pepper for a slight kick. If you're out of caraway seeds, fennel seeds can be a great substitute. To enhance the umami flavor, try adding a tablespoon of soy sauce or miso paste. Feel free to swap in seasonal vegetables like kale or spinach for a fresh twist.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Honeyed Pear-Blue Cheese Salad for a refreshing contrast. For a heartier option, consider serving it alongside a grain-based dish like quinoa or couscous. This soup also freezes well for future meals.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through. If the soup thickens, add a splash of water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage And White Bean Soup contains roughly 1032 calories, with 47g protein, 132g carbohydrates, and 46g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (197% of the Daily Value), and dietary fiber (182% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 920mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld. Prepare it in advance and store it in the refrigerator. Just remember to reheat gently before serving to preserve the texture of the vegetables.
What can I use instead of white beans?
If you don't have white beans on hand, you can substitute them with chickpeas or kidney beans. Both will add protein and texture to the soup, making it equally delicious.
Is this soup suitable for vegetarians?
Yes, this Cabbage And White Bean Soup is a vegetarian recipe, as it contains no meat or animal-derived ingredients. You can easily make it vegan by using plant-based butter and ensuring the vegetable broth is free from animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).