White Bean Cabbage Potato Soup
Hearty, nourishing and simple ingredients. White Bean Cabbage Potato Soup is a steamy one pot recipe that will serve up cozy during the coldest months of the year. vegan or vegetarian, gluten ree.
Servings 7 Servings
- 4 Tbs Olive Oil, unsalted butter or plant butter* (see note)
- 5 C (436g) Leeks, sliced thin, about two large leeks
- 8 C (348g) Green or Savoy Cabbage, cut into bite size pieces or thinly sliced** (see note)
- 2 C (285g) Russet or Yellow Finn Potatoes, skins on, cut into small cubes, about one large potato
- 8 C (1.7kg) Vegetable Broth *** see note
- 4 Cloves of Garlic, minced
- 1/2 tsp Sea Salt + more to taste leave out if using plant butter and adjust to taste
- 2 C (425g) Cooked Cannellini Beans, drained and rinsed
- 4-5 Thyme Springs, tied
- Parmesan Cheese for garnish (optional)
In a large Dutch Oven or stock-pot, add the olive oil (or butter and melt) and heat until shimmering. Add the leeks and cook, stirring frequently on low until they're soft with a bit of golden color, about 10 minutes. Watch them close, as they can burn easily.
Add the cabbage to the leeks. Cook on low stirring occassionally to cook down, about 9-10 minutes (the pot will be very full!).
Add garlic, 1/2 tsp salt, broth, potatoes and thyme bundle. Bring to a simmer, then cook on low for about 20 minutes for a fork tender potato (this will vary depending on type of potato and size of cut, so test to taste), or 40 minutes to let the potatoes soften further (this time is flexible - cooking the potatoes longer will allow them to be more creamy and melt into the soup - yum!)
Remove the thyme bundle and stir in the beans. Warm through, about five minutes. Taste to adjust salt and pepper seasoning as needed. Garnish with parmesan and fresh thyme leaves if desired.
Store in a lidded container in the refrigerator for up to three days. This soup is freezer friendly. Freeze in individual containers for lunch portion servings or a larger family size container. Thaw overnight in the fridge and gently rewarm on the stovetop.
*Olive Oil or Butter: I prefer butter because it adds an added richness to this soup, but if dairy free, olive oil is fabulous as well. If opting for plant butter, and it's salted, leave out the addition of salt and adjust to taste towards the end of cooking.
**Green or Savoy Cabbage (savory pictured): I like both equally, but the green cabbage is not quite as soft as the savoy and adds a bit more texture with the given cook times.
***For a chunkier soup, reduce the broth by 2 C and add more to your taste.
Recipe adapted from NYT.
Calories: 217kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 1380mg | Potassium: 436mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1737IU | Vitamin C: 41mg | Calcium: 111mg | Iron: 3mg