Make Ahead

cabbage & white bean soup

by:
November 23, 2013
0
0 Ratings
cabbage & white bean soup
  • Serves 8-10
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

What You'll Need
Ingredients
  • 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
Directions
  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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  • Wendy K
    Wendy K
  • Judith Loue
    Judith Loue
  • Grace Aldridge
    Grace Aldridge
  • EmFraiche
    EmFraiche
  • Laura Wright | The First Mess
    Laura Wright | The First Mess
Laura Wright | The First Mess
I cook for a living, and for every other reason you could imagine. Loves: eating with friends, any vegetable, whiskey, and casual gardening.

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12 Reviews

Wendy K.
Wendy K. October 25, 2018
I'm making this soup now and it's more of a tomato soup with cabbage, probably because the crushed tomatoes I used were more of a sauce. Next time, I'll buy whole tomatoes and crush them myself. I also cut up a small slab of bacon and used that instead of oil at the beginning. I let the bacon cook completely before adding the onions and leeks.
 
Ali W.
Ali W. February 1, 2017
I made this last night it was very comforting indeed! It was a bit too sweet for me from the tomatoes and cabbage, and the broth felt thick, so next time I make it I'll cut the tomatoes in half and will probably use chicken broth instead of veggie broth and add an extra cup. The beans add a nice heft to the soup, but if I had left them out it wouldn't have been the worst thing.
 
Judith L.
Judith L. December 8, 2016
I have some curly endive to add, with the cabbage. The dark green will look good with the tomatoes, and will add a bit of bitterness to the (relatively) sweet cabbage. Great recipe!
 
phinneycook
phinneycook June 18, 2014
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.
 
Curtis
Curtis March 30, 2014
Can I use olive oil instead of grape seed oil?
 
Ady-foodlover
Ady-foodlover March 5, 2014
Hi! How long does this last in the refrigerator? Does it freeze ok?
 
Grace A.
Grace A. February 27, 2014
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.
 
EmFraiche
EmFraiche January 8, 2014
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.
 
Elizabeth
Elizabeth January 7, 2014
This recipe looks great. What size canned tomatoes?
 
Laura W.
Laura W. January 7, 2014
It's a 28 oz can! I changed it in the recipe. Thanks!
 
Robin J.
Robin J. January 6, 2014
Do you add the tomato paste in step 2 or step 3? or both?
 
Laura W.
Laura W. January 7, 2014
Hi Robin, you just add the tomato paste in step 2. I've edited the recipe to reflect that.