Recipe Library

Cabbage & White Bean Soup

Cabbage and leeks soften in olive oil until tender and sweet, then mingle with white beans in a savory broth. A splash of vinegar lifts every spoonful, while a swirl of pesto adds bright, herbal richness.

Recipe and photo by EatingWell, shared here with credit. View the Original

Cabbage & White Bean Soup
Total
25 min
Prep
10 min
Cook
15 min
Serves
4

Nutrition per Serving

Calories
294
Protein
9g
Carbs
28g
Fat
16g
Fiber
8g
Sugar
5g
Sodium
595mg

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cups chopped green cabbage
  • 1 1/2 cups sliced leek
  • 1 1/2 tablespoons finely chopped garlic
  • 4 cups lower-sodium vegetable broth
  • 1/2 teaspoon salt
  • 1 (15 ounce) can no-salt-added white beans, rinsed
  • 1 Parmesan rind (optional)
  • 1 tablespoon white-wine vinegar
  • 1/4 cup pesto

Instructions

  1. Heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and leek; cook, stirring often, until softened but not browned, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth, salt, beans and Parmesan rind, if using; increase heat to high and bring to a boil.
  2. Reduce heat to low to maintain a low simmer; cover and cook, undisturbed, until the cabbage is tender, about 10 minutes. Remove from heat and stir in vinegar. Remove and discard Parmesan rind, if using. Divide the soup among 4 bowls, and top with pesto.