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.

Easy Bean and Cabbage Soup — Quick, One-Pot Dinner Idea

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

Scale

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.