• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Society

easy plant based vegan recipes featuring whole foods and a pure plant based lifestyle - the Veggie Society

  • Home
  • Recipes
  • Privacy Policy
  • Shop
  • Join VeggieSociety
  • Log In

Healthy Vegan Cabbage and White Bean Soup Recipe

December 13, 2017 By florentina 13 Comments

This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you.

The best vegan healthy cabbage and white bean soup recipe with Italian flair from white cannellini beans, tomatoes and herbs. A simple soup to throw together on a cold winter day, to detox and to thrive on a weight loss diet, all without sacrificing the delicious flavors. 
Jump to Recipe

Vegan healthy cabbage and white bean soup recipe.
go premium!Love recipes, hate ads?
$9.99/year. No ads.
 

Cabbage Bean Soup Ingredients:

  • The Aromatics: you can use onions or leeks as a base here, really whatever is in the fridge is getting used in this easy homemade goodness.
  • The Cabbage: I used a small head of regular green cabbage. You can use red, Napa or Savoy instead and since cabbage has a lot of natural sugars I would suggest taking it easy with the carrots in this recipe.  
  • Herbs and Spices: Be generous with the herbs and spices. My favorite secret spice to use here is a good pinch of caraway seeds. Oh my! They compliment the cabbage and white beans like peanut butter and jelly, and add tons of flavor to your soup. 
  • The Beans: Ideally Italian buttery cannellini beans should be used here. If you find yourself in a pinch the great Northern white bean variety would make a decent substitute.
  • Tomatoes: canned fire roasted tomatoes are essential. They bring a lot of the smokiness to the final flavor profile and help balance out the sweetness of the cabbage together with the apple cider vinegar. 
 
Note: Add cooked quinoa or brown rice for a a spin on this deconstructed cabbage roll soup, or shoot for a Cabbage Minestrone with lentils, mushrooms, broccoli or kale.
Vegan healthy cabbage and white bean soup recipe.
go premium!Love recipes, hate ads?
$9.99/year. No ads.
 

You’ll Love this Cabbage and White Bean Soup:

 
Healthy & Hearty
Gluten-free
Plant-Based Vegan
Quick & Easy
Detoxifying
Rich in Fiber & Protein
Anti-Inflammatory
Filling and Warming

Brain Food.

Did I mention: ready in 30 minutes ?!

This can be served as a hearty stew or thinned out into more of a soup with extra water or vegetable stock to your liking. Any leftovers will keep in the refrigerator for up to one week or can be frozen up to six months.

Serve with crusty bread!

  Vegan healthy cabbage and white bean soup recipe.
go premium!Love recipes, hate ads?
$9.99/year. No ads.

P.S. If you make this recipe please come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram. ~ Florentina Xo’s

go premium!Love recipes, hate ads?
$9.99/year. No ads.
Print Pin

Healthy Cabbage and White Bean Soup

The best vegan healthy cabbage soup recipe with Italian flair from white cannellini beans, tomatoes and herbs.
Course Soup
Cuisine Italian
Keyword Cabbage White Bean Soup, plant based, vegan,
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people
Calories 161kcal
Author Florentina

Ingredients

  • 1 small green cabbage - shredded
  • 15 oz canned white cannellini beans
  • 15 oz canned fire roasted tomatoes - diced
  • 1/2 yellow onion or leek - diced
  • 1 carrot - shredded (optional)
  • 1 tbsp caraway seeds
  • 2 tsp black peppercorns
  • 2 leaves bay
  • 10 sprigs thyme
  • 5 sprigs fresh dill
  • 1/2 cup Italian Parsley - chopped
  • 1/4 cup fresh dill - roughly chopped for garnish
  • 2 tbsp fresh chives - snipped
  • 10 cups water or vegetable stock + more as needed
  • 1 pinch sea salt to taste
  • 2 tsp water (or olive oil)
US Customary - Metric

Instructions

  • Heat up a large soup pot over medium low flame. Add the diced onion or leeks with a pinch of sea salt and a splash of water (or a drizzle of olive oil). You can totally go oil-free here and not miss a thing, I promise.
  • Stir in the carrot, a pinch of red pepper flakes and caraway seeds and cook everything together for about 5 minutes until the onion / leeks have softened.
  • Add the shredded cabbage, bay leaf, peppercorns, dill sprigs and fresh thyme. Give it a stir and cook together another 5 minutes or so until the cabbage has softened. 
  • Pour in the tomatoes and water or vegetable stock and bring to a good simmer. Cook the soup for another 15 minutes. Taste and adjust seasonings with more sea salt and the apple cider vinegar. 
  • Meanwhile, rinse and drain the cannellini beans and add them to the cabbage soup. Cook a few more minutes until just warmed through. 
  • Serve hot, garnished with the fresh parsley, dill and chives.
    Optional: add cooked quinoa or brown rice for a more filling stew at this point if desired.

Notes

  • This soup always tastes best the next day as the beans and cabbage sit together in the broth with the herbs and absorb all those flavors. Makes great leftovers!
  • To keep it WFPB & Plantricious compliant make sure to avoid adding any oils to the recipe.

Nutrition

Calories: 161kcal | Carbohydrates: 32g | Protein: 8g | Sodium: 181mg | Potassium: 731mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2860IU | Vitamin C: 70.7mg | Calcium: 190mg | Iron: 4.5mg

Environmental Information

Vegan recipes:

Sweet and Sour Cabbage Soup

Sweet and Sour Cabbage Soup

Lentil Potato Stew

Lentil Potato Stew

Best Minestrone Soup

Best Minestrone Soup

go premium!Love recipes, hate ads?
$9.99/year. No ads.

Filed Under: Beans, Cabbage, Entrees, Gluten Free, Plant-Based, Plantricious, Soups & Stews, Vegan Recipes

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Previous Post: « Easy French Potato Salad Recipe
Next Post: Green Dandelion Smoothie Recipe »

Reader Interactions

Comments

  1. suzanne

    December 13, 2017 at 4:46 am

    thank you for the recipe, i look forward to tasting it. i love cabbage. yummmy

    Reply
    • florentina

      December 14, 2017 at 1:55 am

      You are welcome Suzanne! Enjoy 🙂

      Reply
  2. Nicco

    January 10, 2018 at 7:38 am

    Hello! I love the flavors in this soup. I have a rediculous amount of leftover cabbage from a potluck and found your recipe. I modified quite a bit. I doubled the recipe and threw in some italian sausage with mozzarella. I halved the amount of liquid (10 cups to a double batch). Also, I was confused as to how much herbs are meant to put in the soup and what was supposed to be a garnish. I put equal amounts of chopped fresh herbs and no garnish. It was delish. Next time, I will use even less liquid and grind up the peppercorns. Thank you for sharing. I will make it again and again 🙂

    Reply
    • florentina

      January 11, 2018 at 1:40 am

      Thanks Nicco, so happy you enjoyed it 🙂

      Reply
  3. Nicco

    January 10, 2018 at 7:43 am

    Also, wasn’t sure on how much ACV to use, so I used a splash and it really balanced the flavors. Thanks again 😉

    Reply
    • florentina

      January 11, 2018 at 1:41 am

      Yes you are correct, just a splash to balance the flavors and it all depends on the person. I could go for a lot of ACV while my husband is fine with just a little. I have a sweet and sour cabbage soup version coming up so stop back by soon 🙂

      Reply
  4. Robin McClelland

    July 24, 2018 at 4:32 am

    Great soup! I made it last night in advance of dinner tonight and we had it for dinner. Amazing. Crushed red peppers were included in instructions, but not in ingredient list. I guessed and it ended up so very good. Wonderful, just wonderful. Thank you!

    Reply
    • florentina

      July 26, 2018 at 1:07 am

      So happy you loved the soup. Red pepper flakes are always optional and added to your taste 🙂

      Reply
  5. Cindy

    January 21, 2019 at 1:35 am

    Hello, I made this soup today, it was fast and easy! It looks very pretty with the fresh parsley added. Thanks for the great recipe.

    Reply
  6. Tom

    January 11, 2020 at 7:21 am

    Made this soup tonight. Flavor is so good – the caraway seeds give it such depth. Thanks for your excellent soup recipes! Added some celery and minced lacinato kale. So good!

    Reply
  7. Jen

    April 20, 2020 at 8:30 am

    Nice recipe but grind the peppercorns!!!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

RECIPE INDEX

Recent Recipes

vegetable summer soup

Vegetable Summer Soup Recipe

vegan potato salad with dill

Vegan Potato Salad with Dill

Potato Dill Soup

Chunky Potato Dill Soup

lemon artichoke pasta salad

Artichoke Pasta Salad Recipe

Copyright © 2022 · Veggie Society