Bean And Cabbage Soup — a quick, aromatic one-pot cozy meal
Looking for a bowl that hits warm, wholesome, and ridiculously easy? Bean And Cabbage Soup delivers — an aromatic, herb-bright broth loaded with tender cabbage and creamy beans that comes together in under an hour.
Brief introduction to the recipe
This isn’t your grandma’s thin cabbage broth. Think deeper: fennel, garlic, fresh herbs, bright lemon, and plump cannellini beans create a soup that tastes layered and intentional. It’s a one-pot dinner that doubles as smart meal prep — flavors deepen overnight, and the leftovers practically taste better than the first bowl.
Why you’ll love this cabbage and bean soup
You want reasons? I got reasons.
- Nutritious and filling. Veggies + beans = fiber, vitamins, and plant protein in a spoonable package.
- Fridge-friendly. It keeps well and often tastes better the next day — perfect for weekly lunches.
- Fast and forgiving. Minimal chopping, straightforward technique, and lots of room for swaps.
- Bright, aromatic flavor. Lemon and fresh herbs lift the whole pot so it never reads bland or boring.
Sound like the kind of dinner you’ll make on repeat? Yep. Me too.
The story behind the recipe
Cabbage and beans show up in kitchens around the world because they’re cheap, reliable, and honest. I built this version after getting frustrated with limp, flavorless cabbage soups that tasted like boiled sadness. The fix? Add aromatics (fennel and garlic), toast a few spices, and finish with lemon and basil so every spoonful smells like something special. It’s a small technique shift with huge payoff. FYI: the first time I made it I served it with crusty bread and the entire pot disappeared faster than I expected.
The Key Ingredients (and Why You Need Them)
Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.
- Cabbage (white or Savoy). Cabbage gives body and a gentle sweetness. Slice thin for quick tenderness or chunk it for a heartier texture.
- Cannellini or other white beans. They add creaminess, protein, and bulk so the soup fills you up. Think of them as the pillow in every spoonful.
- Fennel bulb. This adds a subtle anise/licorice note that pairs beautifully with cabbage and lifts the broth beyond “plain veg soup.” Swap with celery if you’re not into fennel.
- Onion and garlic. Aromatics build the base — don’t skip them. Sautéed until soft, they unlock all the other flavors.
- Fresh herbs (thyme, rosemary, basil). Thyme and rosemary add earth; basil finishes it bright. Use dried if fresh isn’t available (add earlier).
- Vegetable stock. Good stock equals good soup. Low-sodium lets you control seasoning.
- Lemon juice. This finishes the soup with acidity and makes the whole bowl sing.
- Optional add-ins (potatoes, carrots, grains). These bulk the dish for a heartier meal or tailor it to whatever pantry staples you have.
This list keeps the soup flexible — perfect for throwing together when you want something healthy but satisfying.
How to Make It
- Sauté aromatics. Heat olive oil in a large pot over medium. Add chopped onion and sliced fennel; cook until softened and fragrant (about 5 minutes).
- Add cabbage. Toss in thinly sliced cabbage and cook 3–4 minutes, stirring so it wilts but keeps some texture.
- Stir in garlic & herbs. Add minced garlic, chopped rosemary and thyme; cook a minute until aromatic.
- Add beans and stock. Drain and rinse canned cannellini beans (or add cooked beans), then pour in vegetable stock and bring to a simmer.
- Simmer gently. Lower heat, cover partially, and simmer 15–20 minutes so flavors marry and cabbage softens.
- Finish bright. Stir in lemon juice and torn basil, adjust salt and pepper, and serve hot with a drizzle of olive oil.
Quick note: If you want a creamier texture, lightly mash a cup of beans into the pot before serving — instant velvety body.
Pro tips for perfect results
- Use thin slices for faster cook time. Slice cabbage thin if you want tender leaves in under 20 minutes.
- Sear the fennel and onion well. Browning adds depth — don’t rush it.
- Choose low-sodium stock. You’ll control the salt as the soup reduces.
- Add lemon at the end. Acid brightens; add it too early and the flavor dulls.
- Want richer flavor? Stir in a tablespoon of good olive oil or a knob of butter right before serving.
- Want it heartier? Toss in diced potatoes or cooked barley with the stock.
- Make it spicy. A pinch of red pepper flakes wakes up the broth if you like heat.
- Meal-prep tip: This soup tastes better the next day — flavors deepen and soften. Reheat gently and add a splash of stock if it thickened in the fridge.
Bold tip: Reserve a handful of fresh basil for garnishing each bowl. It transforms the whole presentation and flavor.
Variations to try
- White Bean Cabbage Soup — stick to cannellini beans and finish with lemon and parsley for a classic profile.
- Cabbage Garlic Veggie Soup — increase garlic, add more root veg, and finish with a swirl of chili oil.
- Lemon Chickpea Soup Dish — swap beans for chickpeas and boost lemon for a Mediterranean twist. (This version morphs into a tasty Vegetarian Lemon Chickpea Soup.)
- Hearty grain boost — add cooked barley, farro, or quinoa to turn soup into a full meal.
- Smoky variant — include smoked paprika or a splash of liquid smoke for depth.
- Protein add-ins — top with shredded rotisserie chicken or sliced sausages if you’re not vegetarian.
Want a lower-carb option? Skip the potatoes and add extra leafy greens toward the end.
Best ways to serve
- Ladle into deep bowls and finish with torn basil and a drizzle of extra-virgin olive oil.
- Serve with crusty bread or garlic toasts for dunking.
- Make a midweek meal: add a scoop to a plate of grains and roast veg for a composed bowl.
- Pack it for lunch in a thermal container — it keeps well and tastes awesome reheated.
Looking for a bright contrast? Offer lemon wedges and chopped parsley on the side so everyone can customize.
Quick tips for storage and leftovers
- Cool the soup to room temperature before refrigerating. Store in airtight containers for up to 4 days.
- Freeze in meal-sized portions for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
- If the soup thickens in storage, add a splash of stock or water while reheating.
- For best texture, add a handful of fresh greens or basil when reheating rather than before storing.
Storage hint: write the date on the container — soups travel fast in the fridge and you’ll thank yourself later.
FAQs
Is this a vegetarian recipe?
Yes — it’s naturally plant-based if you use vegetable stock. You can easily make it vegan by ensuring the stock contains no animal products.
Can I use other beans?
Absolutely. Cannellini are creamy, but navy or great northern beans work. Want more bite? Use chickpeas for a chewier texture.
Does the cabbage get mushy?
Not if you slice it properly. Thin shreds soften but hold shape; thick chunks will take longer. Cook time controls the texture.
Can I make this in a slow cooker?
Yes — sauté the aromatics first, then transfer to the slow cooker with the rest of the ingredients and cook on low for 4–6 hours.
How can I add more protein?
Stir in cooked grains (barley, farro), add tofu cubes, or top bowls with shredded chicken or sausage.
Final thoughts wrap-up
If you love soups that feel both humble and thoughtful, this Bean Cabbage Soup ticks every box. It’s simple to build, endlessly tweakable, and reliably comforting — a fridge-friendly hero that stretches ingredients without skimping on flavor.
Whether you’re after a classic Cabbage Bean Soup Recipe, leaning into a bright Lemon Chickpea Soup Dish, or experimenting with variations in your rotation of Bean Cabbage Soup Recipes, this pot’s a keeper. Make a double batch, because it reheats like a dream and will become your go-to on chilly weeknights.
So, grab a big pot, chop some cabbage, and get cozy — your next favorite soup is only one simmer away.
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Easy Bean and Cabbage Soup — Quick, One-Pot Dinner Idea
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 Servings 1x
- Category: Dinner
Description
A cozy, nourishing pot of cabbage and white beans — fragrant with fennel and fresh herbs, finished with lemon and basil. It’s simple to make, full of texture, and perfect for a family supper.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 small fennel bulb, thinly sliced
- about 1 lb (450 g) white cabbage, coarsely chopped
- 2 garlic cloves, smashed or minced
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme leaves, chopped
- 2 × 14 oz (400 g) cans cannellini beans, rinsed and drained
- 6 cups (1.5 L) vegetable stock
- juice of ½ lemon (or to taste)
- 6–8 basil leaves, torn
- sea salt and freshly ground black pepper, to season
Instructions
- Warm the olive oil in a large soup pot over medium heat.
- Add the diced onion and sliced fennel; cook, stirring occasionally, until they soften and become translucent — about 4–6 minutes.
- Toss in the chopped cabbage and continue to sauté for another 3–4 minutes, until the cabbage begins to wilt.
- Stir in the garlic, rosemary, and thyme; cook briefly until the garlic becomes fragrant, about 30–60 seconds.
- Pour in the cannellini beans and the vegetable stock, and stir to combine. Increase the heat to bring the pot to a gentle boil.
- Reduce to a simmer, cover partially, and let cook for 15–20 minutes so the flavors meld and the cabbage becomes tender.
- Remove from the heat and stir in the lemon juice and torn basil leaves. Taste and adjust salt and pepper, then ladle into bowls and serve immediately with extra basil if you like.
Notes
- Notes & tips
- Slice the cabbage thin if you prefer quicker softening; chunkier pieces give more bite.
- Use low-sodium stock so you can control the salt level.
- For a creamier texture, mash a cup of the beans against the pot wall before finishing.
- Want more depth? Add a splash of good olive oil or a pat of butter right before serving.
- Serving suggestions
- Serve with crusty bread or garlic toast. A drizzle of extra-virgin olive oil or a sprinkle of grated Parmesan (if not keeping vegan) makes a lovely finishing touch.
- Storage
- Cool the soup to room temperature, then refrigerate in a sealed container for up to 4 days. Reheat gently on the stove; add a little extra stock if it has thickened. You can freeze portions for up to 3 months — thaw overnight in the fridge before warming.
