Cabbage and White Bean Soup

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Cabbage and white bean soup is what happens when inexpensive ingredients are given enough time and seasoning to stop acting inexpensive. Onion, carrot, and celery soften first in olive oil; garlic and red pepper flakes wake up in the pot behind them. Then cabbage, tomatoes, broth, Italian seasoning, and an optional Parmesan rind settle in for a simmer until the cabbage is properly tender, not merely hot and optimistic.

The white beans wait until the end. Cannellini or Great Northern beans only need about five minutes to warm through, and adding them late keeps them intact instead of slowly dissolving into the broth. If you have a Parmesan rind, use it—the long simmer pulls savory flavor from something that would otherwise be sitting in the refrigerator pretending it still has a career.

What you get is a brothy soup with sweet cabbage, creamy beans, tomato, vegetables, and just enough red pepper to keep the spoon moving. It also thickens as it sits, which makes the leftovers feel a little heartier the next day. Add a splash of broth when reheating if necessary, finish with olive oil and black pepper, and this very humble pot starts behaving like it had a plan all along.

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 small head green cabbage, cored and roughly chopped
2 cans (15 ounces each) white beans (cannellini or Great Northern), drained and rinsed
1 can (14.5 ounces) diced tomatoes
6 cups chicken or vegetable broth
1 small onion, diced
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Parmesan rind, optional

Instructions

1Heat olive oil in a large Dutch oven over medium heat. Cook onion, carrots, and celery 5 minutes until softened.
2Add garlic and red pepper flakes. Cook 30 seconds.
3Add cabbage, broth, diced tomatoes, Italian seasoning, salt, and Parmesan rind if using. Bring to a boil.
4Reduce heat and simmer 20 minutes until the cabbage is very tender.
5Stir in white beans and simmer 5 more minutes to warm through.
6Remove the Parmesan rind. Ladle into bowls and drizzle with olive oil and black pepper.

Nutrition Information

Estimated per serving: 1 of 4 servings.

440Calories

24 gProtein

69 gCarbohydrates

8 gTotal Fat

1 gSaturated Fat

17 gFiber

8 gTotal Sugars

2230 mgSodium

0 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

A Parmesan rind simmered in the broth adds an umami depth that makes this taste like it cooked all day.
Don't add the beans too early or they break down into mush. Five minutes at the end is plenty.
This soup gets better overnight as the flavors meld. Make it Sunday, eat it all week.

Substitutions

white beans → chickpeas or lentils Chickpeas are firmer; lentils add earthiness.

chicken broth → vegetable broth for vegetarian Use vegetable broth and skip the Parmesan rind (or use a vegetarian Parmesan).

green cabbage → kale or Swiss chard Kale holds up well; chard is more delicate and should be added near the end.

Storage Instructions

Refrigerate for up to 5 days or freeze for up to 3 months. The soup thickens as it sits — add broth when reheating. The soup thickens as it sits — add broth when reheating.

Make Ahead

This is actually better the next day. Make a full batch and portion it out for easy lunches.

Frequently Asked Questions

Can I make this ahead of time?

Cabbage and White Bean Soup can be cooked a day ahead. Cool it promptly, refrigerate it covered, then reheat gently until hot; hold back fresh herbs, crunchy toppings, dairy swirls, or other finishing garnishes until serving.

How do I store the leftovers?

Refrigerate for up to 5 days or freeze for up to 3 months. The soup thickens as it sits — add broth when reheating.

Can I freeze it?

Yes. See the storage section on this page for exact freezing and thawing directions — most versions of Cabbage and White Bean Soup freeze well for up to 2–3 months when cooled fully first and portioned into airtight containers.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include white beans → chickpeas or lentils; chicken broth → vegetable broth for vegetarian; and green cabbage → kale or Swiss chard.