Name: White Bean and Cabbage Soup with Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 tablespoons Unsalted Butter olive oil or plant butter* (see note); 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** (see note); 2 cups (285 grams) Russet or Yellow Finn Potatoes skins on cut into small cubes about two small potatoes; 8 cups (1.7 kilograms) Vegetable Broth I use low sodium ***see note; 4 Fat Cloves of Garlic minced add up to 6 cloves for more garlicy flavor; 1/2 teaspoons Fine Sea Salt + more to taste reduce to 1/4 tsp if using plant butter and adjust to taste; 1 3/4 cups (425 grams) Cooked Cannellini Beans drained and rinsed; 4-5 Thyme Springs tied; Squeeze of Lemon to taste; Shaved Parmesan Cheese for garnish (optional); Fresh Ground Pepper

Description

This hearty and comforting soup combines tender white beans, fresh cabbage, and potatoes in a flavorful broth, perfect for a nourishing meal any day of the week.

Ingredients

Scale

4 tablespoons Unsalted Butter olive oil or plant butter* (see note)
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** (see note)
2 cups (285 grams) Russet or Yellow Finn Potatoes skins on cut into small cubes about two small potatoes
8 cups (1.7 kilograms) Vegetable Broth I use low sodium ***see note
4 Fat Cloves of Garlic minced add up to 6 cloves for more garlicy flavor
1/2 teaspoons Fine Sea Salt + more to taste reduce to 1/4 tsp if using plant butter and adjust to taste
1 3/4 cups (425 grams) Cooked Cannellini Beans drained and rinsed
4–5 Thyme Springs tied
Squeeze of Lemon to taste
Shaved Parmesan Cheese for garnish (optional)
Fresh Ground Pepper

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Instructions

Melt the unsalted butter or plant butter in a large pot over medium heat.
Add the sliced leeks and cook until softened, about 5 minutes.
Stir in the cabbage and potatoes, cooking for another 5 minutes.
Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the vegetable broth and add the tied thyme sprigs. Season with fine sea salt and fresh ground pepper to taste.
Bring the soup to a boil, then reduce the heat and simmer for 15 minutes or until the potatoes are tender.
Stir in the cooked cannellini beans and heat through for 5 minutes.
Remove thyme sprigs, add a squeeze of lemon to taste, and adjust seasoning as needed.
Serve hot, garnished with shaved Parmesan cheese if desired.

Notes

Use plant butter and reduce salt if preferred
Add up to 6 garlic cloves for a stronger garlic flavor
Use low sodium vegetable broth for better control of saltiness

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmered
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 5g
Sodium: 300mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 9g
Cholesterol: 10mg