Cabbage and White Bean Soup

rustic French vegetable soup
Rustic French vegetable soup
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2 tbsp Olive oil
2 Leek white & pale green parts, sliced and rinsed
2 Carrots diced
2 stalks Celery with some leaves, diced
3 cloves Garlic minced
1 tbsp Herbes de Provence or 1 tsp each thyme, rosemary, oregano
1 can (15-oz) Diced tomatoes fire-roasted
5 – 6 cups Vegetable broth low-sodium
3 Potatoes medium, chopped
½ head Cabbage about 4 cups, sliced
2 cans (15-oz) Cannellini drained and rinsed, or Great Northern or navy
Salt to taste
Black pepper fresh cracked, to taste
¼ cup Parsley to garnish

Nutritional information


Cabbage and White Bean Soup


This nourishing Cabbage and White Bean Soup recipe relies on simple ingredients you’re likely to have on hand to deliver a bowl full of rich flavor. Chock-full of fiber-rich vegetables like cabbage, celery, carrots, tomatoes, and white beans, this soup is filling enough to make a nice meal.

Since the recipe comes together quickly, it’s helpful to have all the veggies chopped and ready before you start cooking. If you are intimidated by preparing the leeks, don’t be. I have a few helpful tips to make the process easier. First, rinse the leeks under cold water to remove visible dirt. Next, cut off the dark green leaves (save them for your next batch of vegetable stock). Chop off the root ends. Slice the leeks into rings. Then add the rings to a colander. Rinse them under cold running water, using your hands to toss the leeks to remove any dirt. Let the rings drain, then use a paper towel to pat them dry. Now the leeks are ready to be used in this recipe. This soup keeps well airtight in the fridge for up to 5 days and can also be frozen into individual lunches.

To make the Cabbage and White Bean Soup, you will need the following ingredients:

Ingridiens for Cabbage and White Bean Soup

Steps to make Cabbage and White Bean Soup


Sauté onions, carrots and celery


In a large Dutch oven or stock pot over medium heat, heat 2 tablespoons oil and add 2 sliced leeks, 2 diced carrots, and 2 diced stalks celery. Sauté, stirring occasionally, for 5 minutes.


Add garlic and herbs


Add 3 minced garlic cloves and 1 tablespoon herbs de Provence, cook and stir for 1 minute until fragrant.


Add remaining ingredients and simmer


Add in 1 can diced tomatoes, 3 chopped potatoes, 4 cups sliced cabbage, 2 cans white beans, and 5-6 cups vegetable broth. Bring to a boil. Then reduce the heat to low, cover, and simmer for 20 – 30 minutes, or until the potatoes and cabbage are tender.


Season and add parsley


Taste for seasoning and add salt and black pepper as needed. Add ¼ cup chopped parsley and remove from the heat.



Ladle the soup among bowls and serve hot!

Warm yourself from head to toe with a bowl of this incredibly easy Cabbage and White Bean Soup. It’s cozy, filling, and healthy too. Did you make it? Please tag @cookmerecipes on Instagram and hashtag #cookmerecipes. And don't forget to leave a comment below with your thoughts!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

I like vegetable soups! Thanks for sharing healthy and delicious recipe!

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