Description
A comforting, incredibly flavorful, and naturally vegetarian soup loaded with tender leeks, cabbage, potatoes, and creamy white beans in a savory vegetable broth.
Ingredients
Scale
- 2 large (200g) leeks, white and light green parts, thinly sliced
- ½ head (500g) green cabbage, finely chopped
- 3 medium (450g) potatoes, peeled and diced into ½-inch (1.2 cm) cubes
- 4–5 cloves (20g) garlic, minced
- 2 cans (15 oz/425g each) / 3 cups cooked white beans, rinsed and drained
- 6 cups (1.4 L) vegetable broth
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium heat until shimmering.
- Add the sliced leeks and sauté gently for 5–7 minutes, stirring occasionally, until tender and translucent. Avoid browning.
- Stir in the chopped cabbage and continue to sauté for 8–10 minutes, until the cabbage softens and wilts.
- Add the diced potatoes and minced garlic. Cook for 2–3 minutes, stirring constantly, until fragrant.
- Pour in the vegetable broth and add the rinsed, drained white beans. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15–20 minutes, until potatoes are fork-tender and flavors are well blended.
- Taste and adjust seasoning with salt and freshly ground black pepper before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Hearty White Bean Cabbage Soup