Description

This Hearty White Bean and Cabbage Soup with Potatoes is a comforting, nourishing dish perfect for chilly days. Featuring tender leeks, cabbage, creamy potatoes, and protein-rich cannellini beans simmered in a flavorful vegetable broth, it offers a fulfilling meal with bright notes of lemon and optional parmesan garnish. The soup is easy to prepare on the stovetop and can be stored or frozen for convenient leftovers.

Ingredients

Vegetables and Aromatics

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
2 cups (285 grams) Russet or Yellow Finn Potatoes, skins on, cut into small cubes (about two small potatoes)
4 Fat Cloves of Garlic, minced (up to 6 cloves for more garlic flavor)

Liquids and Broth

8 cups (1.7 kilograms) Vegetable Broth, low sodium

Beans and Proteins

1 3/4 cups (425 grams) Cooked Cannellini Beans, drained and rinsed

Fats and Seasonings

4 tablespoons Unsalted Butter (or olive oil as needed)
1/2 teaspoon Fine Sea Salt (reduce to 1/4 teaspoon if using plant butter, adjust to taste)
Fresh Ground Pepper, to taste
4-5 Thyme Springs, tied into a bundle
Squeeze of Lemon, to taste
Shaved Parmesan Cheese for garnish (optional)

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Instructions

Sauté the Leeks: In a large 4-quart Dutch oven or stockpot, melt the butter (or heat olive oil) over medium-low heat until shimmering. Add the thinly sliced leeks and cook, stirring frequently, until they become soft and develop a bit of golden color, approximately 10 minutes. Monitor closely to prevent burning.
Cook the Cabbage: Add the chopped or sliced cabbage to the leeks. Continue to cook on medium-low heat, stirring occasionally, allowing the cabbage to soften and reduce in volume, about 9 to 10 minutes.
Add Remaining Ingredients and Simmer: Stir in the minced garlic and 1/2 teaspoon sea salt, followed by the vegetable broth, cubed potatoes, and tied thyme bundle. Increase heat to bring the soup to a simmer, then reduce to a low simmer and cover. Cook until potatoes are fork-tender, approximately 20 minutes; optionally simmer longer (up to 40 minutes) for creamier potatoes that melt into the soup.
Finish the Soup: Remove and discard the thyme bundle. Stir in the cooked cannellini beans and a generous squeeze of lemon juice to brighten the flavors. Warm for about 5 minutes. Taste and adjust seasoning with salt and fresh ground pepper as needed.
Serve and Store: Ladle soup into bowls and garnish with shaved parmesan cheese and fresh thyme leaves if desired. Store leftovers in a sealed container in the refrigerator for up to three days. This soup freezes well; freeze in individual or larger portions and thaw overnight in the fridge before gently reheating on the stovetop.

Notes

Use low sodium vegetable broth to better control the salt level in the soup.
Adjust garlic quantity to personal taste; up to 6 cloves can be added for a stronger garlic flavor.
Cabbage can be cut into bite-size pieces or thinly sliced depending on preference; slicing cooks more quickly.
If using plant-based butter, reduce added salt and adjust seasoning accordingly.
Cooking potatoes longer will make them break down more and contribute to a creamier soup texture.
This soup is freezer friendly and can be stored for longer, making it convenient for meal prep.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American