Make Ahead
cabbage & white bean soup
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12 Reviews
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.
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.
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
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.
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
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.
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