Healthy Cabbage and White Bean Soup

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Healthy Vegan Cabbage and White Bean Soup Recipe

The best, healthy vegetarian cabbage and white bean soup recipe with the charm of Italy of white cannellini beans, tomatoes and herbs. A simple soup to throw together on a cold winter day, detox and thrive on all weight loss diet without sacrificing delicious taste.

I use a small head green cabbage (you can use red, Napa or Savoy) and because it has a lot of natural sugar I would suggest taking it easy with the carrots in this recipe. Also you will need to balance the flavors with a splash of Apple Cider vinegar at the end.  

Be generous with the herbs and spices. Spice my secret favorite to use here is a good pinch of cumin seeds. Oh my! They praise the cabbage and white beans are like peanut butter and jelly, and adds a ton of flavor to the soup. 

Healthy Cabbage and White Bean Soup

The best, healthy vegetarian cabbage and white bean soup recipe with the charm of Italy of white cannellini beans, tomatoes and herbs.

 Course Soup

 Cuisine Italian

 Prep Time 5 minutes

 Cook Time 25 minutes

 Total Time 30 minutes

 Servings 6 people

 Calories 161 kcal

Ingredients

• 1 small green cabbage - shredded
• 15 oz canned white cannellini beans
• 15 oz canned fire roasted tomatoes - diced
• 1/2 yellow onion or leek - diced
• 1 carrot - shredded (optional)
• 1 tbsp caraway seeds
• 2 tsp black peppercorns
• 2 leaves bay
• 10 sprigs thyme
• 5 sprigs fresh dill
• 1/2 cup Italian Parsley - chopped
• 1/4 cup fresh dill - roughly chopped
• 2 tbsp fresh chives - snipped
• 10 cups water or vegetable stock + more as needed
• 1 pinch sea salt to taste
• 2 tsp olive oil or a splash of water

Instructions

1. Heat up a large soup pot over medium low flame. Add the diced onion or leeks with a pinch of sea salt and a light drizzle of olive oil or a splash of water. You can totally go oil-free here and not miss a thing. 
2. 
   
3. Stir in the carrot, red pepper flakes and caraway seeds and cook everything together for about 5 minutes until the onion / leeks have softened.
4. 
   
5. Add the shredded cabbage, bay leaf, peppercorns, dill and thyme, give it a stir and cook together another 5 minutes or so until the cabbage has softened. 
6. 
   
7. Pour in the tomatoes and water or vegetable stock and bring to a good simmer. Cook the soup for another 15 minutes. Taste and adjust seasonings with more sea salt and the apple cider vinegar. 
8. 
   
9. Meanwhile, rinse and drain the cannellini beans and add them to the cabbage soup. Cook a few more minutes until just warmed through. 
10. 
    
11. Serve hot, garnished with the fresh parsley, dill and chives, s or add cooked quinoa or brown rice for a more filling stew at this point.

Recipe Notes :

• This soup always tastes best the next day as the beans and cabbage sit together in the broth with the herbs and absorb all those flavors. Makes great leftovers!

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