Craving a hearty, flavourful soup that’s both easy and nourishing? This Easy Cabbage & White Bean Soup is just what you need! Packed with vegetables, creamy beans, and a hint of fresh herbs, it’s the perfect comfort food for any day of the week. Bonus: it's simple to make and full of cosy, wholesome goodness.
Easy Cabbage & White Bean Soup
1 medium yellow onion, coarsely chopped
2 medium carrots, coarsely chopped (about 1 cup)
1 small fennel bulb, cored & coarsely chopped (about 1 cup)
3 cloves garlic, peeled & crushed
2 Tbsp olive oil, plus more for drizzling
Kosher salt
1/4 cup tomato paste
6 cups low-sodium vegetable or chicken broth
1 very small cabbage (about 1lb), cored and thinly shredded
2 pieces Parmesan cheese rind (optional)
2 (15-ounce) cans cannellini beans, drained but not rinsed
1 Tbsp fresh thyme leaves
1/4 cup thinly sliced fresh basil leaves
Freshly ground black pepper
Red pepper flakes
Place the onion, carrots, fennel, & garlic in bowl of a food processor & pulse until very finely chopped but not pureéd. (Alternatively, chop vegetables as finely as possible with a knife.)
Heat the oil in oven or large soup pot over medium heat until shimmering. Stir in onion mixture & a big pinch of salt. Cook, stirring occasionally, until very soft, about 10 mins. The vegetables will nearly melt into a sauce. Increase the heat to medium-high. Stir in tomato paste & cook, stirring quickly and continuously, until the mixture begins to sizzle, about 1 min.
Stir in the broth & bring to a simmer. Stir in the cabbage & another big pinch of salt. Drop in the Parmesan rinds, if using. Simmer until cabbage is very tender, stirring occasionally, about 25 mins. Retrieve the cheese rinds & either discard or nibble on them as a cook’s treat.
Stir in beans, thyme, & basil and simmer to warm through, about 5 mins. Taste & season generously with salt, pepper, & pepper flakes as needed. Serve warm, drizzled with olive oil.
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www.thekitchn.com/recipe-the-easiest-most-delicious-cabbage-soup-254146