cabbage & white bean soup

By • November 23, 2013 • 9 Comments

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Author Notes: This is a recipe formed out of semblances of vague instructions from my aunt. She makes it all through the cold seasons up until the first damp and cool bit of spring. The vegetables are always in flux, but the tomato, white bean and cabbage base stays intact. Laura Wright | The First Mess

Serves 8-10

  • 2 tablespoons grapeseed oil
  • 1 medium cooking onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1 leek, white + light green parts only, diced
  • 1 teaspoon dried oregano
  • 1 sprig rosemary, leaves minced
  • 3 cloves of garlic, minced
  • 1 tablespoon tomato paste
  • 1 28 oz can crushed tomatoes
  • 1 liter vegetable stock
  • 1/2 head green cabbage, shredded
  • 2 cups cooked white beans
  • 1 handful flat leaf parsley, chopped
  • salt
  • pepper
  1. Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Sauté until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning.
  2. To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper.
  3. Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender.
  4. Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot.
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Comments (9) Questions (0)


10 months ago phinneycook

This is a really delicious and nourishing vegetarian soup. I made it with water, but could use chicken broth for extra flavor, although it has plenty of wonderful flavor just with water. I shredded all the veggies in the food processor which made it quick and easy and also gave it a nice texture. Soup freezes beautifully. Makes a big batch.


about 1 year ago Curtis

Can I use olive oil instead of grape seed oil?


about 1 year ago Ady-foodlover

Hi! How long does this last in the refrigerator? Does it freeze ok?


about 1 year ago Grace Aldridge

I just ate a big bowl of this and it's delicious! Very hearty and filling even though it's all vegetables. I'll definitely be making this again.


over 1 year ago EmFraiche

I made this for dinner last night. SO delicious! I mashed ~1/3 of the beans before adding them to thicken the soup a bit.


over 1 year ago Elizabeth

This recipe looks great. What size canned tomatoes?


over 1 year ago Laura Wright | The First Mess

It's a 28 oz can! I changed it in the recipe. Thanks!


over 1 year ago Robin J

Do you add the tomato paste in step 2 or step 3? or both?


over 1 year ago Laura Wright | The First Mess

Hi Robin, you just add the tomato paste in step 2. I've edited the recipe to reflect that.