Cabbage Bean Soup

4.80 from 5 votes

This cabbage white bean soup is made with fresh veggies and seasoned with lemon juice and herbs. It's satisfying, easy to make, and positively bursting with flavor.

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American

Servings:

Calories: 189kcal

Author: Alissa Saenz

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
1 medium celery stalk, diced
4 garlic cloves, minced
6 cups vegetable broth
4 cups chopped green cabbage
2 (15.5 ounce/439 gram) cans cannellini beans, drained and rinsed
2 small yellow potatoes (about 8 ounces total), diced
2 tablespoons lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
Salt and pepper, to taste

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 5 minutes, stirring often, until they start to soften up.
Stir in the garlic and cook it with the vegetables for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir in the broth, cabbage, beans, and potatoes. Raise the heat to high and bring the liquid to a boil. Lower the heat and let the soup simmer until the cabbage and potatoes are tender, 20 to 30 minutes.
Remove the pot from heat. Stir in the lemon juice, dill, and chives. Season the soup with salt and pepper to taste. Serve.

Nutrition