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This creamy cabbage white bean soup is a warm and cozy vegetarian meal. It’s easy to make, healthy and delicious!
I grew up eating bean soups so this recipe really transported me back to my childhood. By sautéing aromatic shallots, crisp celery, and carrots in a single pot before stirring in savory tomato paste, you build a deep, umami base that tastes like it spent hours simmering.
The addition of leafy cabbage and protein rich cannellini beans turns a simple vegetable broth into a hearty, satisfying stew that aligns perfectly with a vegetarian diet.
Despite its rich and velvety texture, this recipe is surprisingly healthy and low calorie. The “creaminess” actually comes from the starch of the cannellini beans breaking down slightly. Allowing you to skip heavy creams or thickeners without sacrificing that luxurious mouthfeel.
The best part of this dish is its simplicity; it’s a one-pot wonder that minimizes cleanup and maximizes flavor. It is incredibly easy to make on a busy weeknight just chop, sauté, and simmer. This soup is a reliable staple that proves eating well doesn’t have to be complicated or time consuming.
If you like this recipe, you will also love my Easy Beef Cabbage Soup or my Tuscan White Bean Sausage Soup.
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Creamy Cabbage White Bean Soup
Equipment
Ingredients
- 2 tbs olive oil
- 1 large shallot, diced small
- 2 large carrots, diced
- 2 large celery stalks, diced
- 4 cloves garlic, minced
- 2 tbs tomato paste
- 4 cups (280 g) cabbage, chopped
- 1 tsp salt
- 1/2 tsp each garlic powder, onion powder + Italian herb blend
- 3/4 tsp paprika
- 4 cups (0.95 l) vegetable broth
- 30 oz (0.85 kg) cannellini beans, 2 cans drained + rinsed
- optional garnish: drizzle olive oil, chopped scallions, freshly grated parmesan + lemon wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the shallot, carrots and celery for 3-4 minutes. Stir in the garlic for 30 seconds. Stir in the tomato paste until all is well coated – about 1 minute. Next, stir in the cabbage and seasonings listed above. Then, pour in the broth and the beans. Bring to a boil, lower to a simmer, cover the pot and cook for 20 minutes.
- Transfer about 1½ cups of the soup to a small blender and puree until smooth. Pour that back into the soup and stir to combine. Serve soup with chopped scallions, olive oil drizzle, grated parmesan and a fresh squeeze of lemon juice!
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days or freeze for up to 3 months.
- I prefer low sodium chicken broth in this recipe.