If you are looking for a cozy, flavorful dish that warms you up from the inside out, this Hearty Cabbage Soup with Tomatoes and White Beans Recipe is exactly what you need. Packed with vibrant vegetables, tender cabbage, creamy white beans, and the rich tang of fire-roasted tomatoes, it’s a nutritious and satisfying bowl of goodness. Each spoonful offers a perfect balance of textures and a comforting blend of earthy, bright, and savory flavors that make it an ideal dish for any day when you crave something wholesome, delicious, and naturally filling.
Ingredients You’ll Need
All the ingredients in this recipe are remarkably simple but come together in an exceptional way that highlights their natural flavors, textures, and colors. From the sweetness of carrots and celery to the tart brightness of white wine vinegar and fire-roasted tomatoes, every ingredient plays a key role in making this soup truly shine.
- Extra-virgin olive oil: This adds a lovely richness and helps gently cook the vegetables for deep flavor.
- Carrots: Chopped for a touch of sweetness and vibrant color that brightens the soup.
- Yellow onion: Diced to build a savory foundation and aromatic depth.
- Celery rib: Adds subtle crunch and a fresh, earthy undertone.
- Sea salt: Essential for enhancing all the natural flavors.
- Freshly ground black pepper: Gives a gentle spicy warmth.
- White wine vinegar: Adds a wonderful tang that lifts the whole soup.
- Fire-roasted diced tomatoes: Bring a smoky, slightly sweet depth that defines the soup’s character.
- Vegetable broth: Creates the delicious, savory base and ties all ingredients together.
- White beans: Cooked and rinsed, these add creamy texture and protein to keep you satisfied.
- Garlic cloves: Grated for an aromatic kick that brightens every spoonful.
- Yukon Gold potatoes: Diced to create tender, hearty bites that add bulk and comfort.
- Green cabbage: Chopped finely to provide earthiness, body, and a bit of crunch even after cooking.
- Dried thyme: A fragrant herb that introduces subtle complexity and warmth.
- Fresh parsley: For garnish, adding a fresh, vibrant finish to the soup.
How to Make Hearty Cabbage Soup with Tomatoes and White Beans Recipe
Step 1: Sauté the Vegetables
Start by heating the extra-virgin olive oil in a large pot over medium heat. Once warm, add the chopped carrots, diced yellow onion, celery, sea salt, and freshly ground black pepper. Cook everything together for about 8 minutes, stirring occasionally. This process softens the vegetables and brings out their natural sweetness and aromas, laying the perfect flavor foundation for the soup.
Step 2: Add the Vinegar and Tomato Base
Next, stir in the white wine vinegar—this might seem like a small step, but it adds a bright, tangy note that perfectly contrasts the sweetness of the vegetables. Then, pour in the fire-roasted diced tomatoes along with the vegetable broth. This combination builds a rich and savory base that’s bursting with vibrant color and taste.
Step 3: Incorporate Beans, Garlic, Potatoes, Cabbage, and Thyme
Now it’s time to bring in the heartiness. Add the drained and rinsed white beans, grated garlic cloves, diced Yukon Gold potatoes, chopped green cabbage, and dried thyme to the pot. These ingredients bring soul to the soup, infusing it with creamy textures, gentle earthy flavors, and a warming herbal lift all at once.
Step 4: Simmer Until Tender
Cover the pot, reduce the heat to low, and let the soup simmer gently for 20 to 30 minutes. You want the potatoes and cabbage to become tender but not mushy, so keep an eye on them to achieve that perfect balance. This slow simmer brings all the flavors together in a harmonious and deeply satisfying way.
Step 5: Season and Garnish
Finally, taste the soup and adjust the seasoning with a bit more salt or pepper if needed. Ladle the soup into bowls and sprinkle fresh parsley on top to add a pop of color and fresh herbal brightness that enhances every spoonful. Your Hearty Cabbage Soup with Tomatoes and White Beans Recipe is now ready to enjoy!
How to Serve Hearty Cabbage Soup with Tomatoes and White Beans Recipe
Garnishes
For garnishes, fresh parsley is a classic choice that adds a lively green note and freshness. You can also try a drizzle of good quality extra-virgin olive oil or a sprinkle of grated Parmesan cheese. For a bit more texture, toasted pumpkin seeds or crunchy croutons work beautifully and add a delightful contrast.
Side Dishes
This soup pairs wonderfully with a crusty loaf of artisan bread or warm garlic toast to soak up every last drop of broth. A simple mixed greens salad tossed in lemon vinaigrette provides a crisp, refreshing side that balances the comforting heaviness of the soup. For a heartier meal, serve it alongside roasted vegetables or a grilled cheese sandwich.
Creative Ways to Present
For an inviting presentation, serve the soup in rustic bowls that showcase the vibrant colors of the tomatoes and cabbage. Layering toppings like a dollop of Greek yogurt or sour cream and a sprinkle of chili flakes can add a touch of creaminess and heat. You might even try serving the soup in a hollowed-out bread bowl for an extra cozy, homestyle experience.
Make Ahead and Storage
Storing Leftovers
Once your soup has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator. The flavors will actually deepen overnight, making your leftovers even more delicious the next day. This Hearty Cabbage Soup with Tomatoes and White Beans Recipe keeps well for up to 4 days.
Freezing
This soup freezes beautifully if you want to save some for later. Use freezer-safe containers or bags and leave a bit of space for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Reheating
Reheat the soup on low heat, stirring occasionally until it’s warmed through. Adding a splash of broth or water can help if the soup has thickened too much during storage. This ensures you get back the perfect consistency and flavor that makes this Hearty Cabbage Soup with Tomatoes and White Beans Recipe so comforting and satisfying.
FAQs
Can I use other types of beans for this soup?
Absolutely! While white beans are traditional, you can substitute cannellini, navy, or great northern beans without compromising the flavor or texture.
Is this recipe suitable for vegans?
Yes, this hearty cabbage soup is completely plant-based, making it a perfect vegan option without any need for dairy or meat products.
Can I add meat or sausage to the soup?
If you want to make it more robust, adding cooked sausage or diced smoked ham is a great idea, but it’s delicious all on its own as well.
How do I make the soup spicier?
Adding red pepper flakes or a dash of hot sauce during the simmering stage can give the soup a nice kick without overpowering the other flavors.
What can I use if I don’t have white wine vinegar?
Apple cider vinegar or a mild lemon juice can be good substitutes, providing that essential tangy brightness needed for the soup.
Final Thoughts
There is something genuinely heartwarming about this Hearty Cabbage Soup with Tomatoes and White Beans Recipe. It’s a beautiful blend of simple ingredients that come together to create a dish full of comfort, nutrition, and flavor. Whether you’re looking for an easy weeknight dinner or a make-ahead meal to have on hand, this soup is bound to become a trusted favorite in your kitchen. Give it a try—you’ll love how satisfying a bowl of homemade cabbage soup can be!
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Hearty Cabbage Soup with Tomatoes and White Beans Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This hearty and nutritious Cabbage Soup combines fresh vegetables, white beans, and fire-roasted tomatoes simmered to perfection in a flavorful broth. It’s a comforting, low-calorie, and easy-to-make meal perfect for a healthy lunch or dinner.
Ingredients
Vegetables and Herbs
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 1 celery rib, diced
- 4 garlic cloves, grated
- 2 Yukon Gold potatoes, diced
- 1 small green cabbage (about 1 pound or 9 cups chopped)
- 1 teaspoon dried thyme
- Fresh parsley, for garnish
Liquids and Canned Goods
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 (15.5-ounce) can cooked white beans, drained and rinsed
- 2 tablespoons white wine vinegar
Oils and Seasonings
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped carrots, diced onion, diced celery, sea salt, and several grinds of black pepper. Cook while stirring occasionally for about 8 minutes, until the vegetables are softened and fragrant.
- Add Liquids and Remaining Ingredients: Pour in the white wine vinegar and stir to deglaze and combine. Then add the fire-roasted diced tomatoes, vegetable broth, drained white beans, grated garlic, diced potatoes, chopped cabbage, and dried thyme. Stir well to combine all ingredients in the pot.
- Simmer the Soup: Cover the pot with a lid and reduce the heat to maintain a gentle simmer. Cook for 20 to 30 minutes, or until the potatoes and cabbage are tender when pierced with a fork.
- Season and Serve: Taste the soup and adjust salt and pepper if needed. Garnish with freshly chopped parsley before serving hot.
Notes
- For a spicier flavor, add a pinch of red pepper flakes during the sauté step.
- You can substitute white beans with cannellini or navy beans.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- For a thicker consistency, blend a portion of the soup and then stir it back in.
- Using fire-roasted tomatoes adds a smoky depth of flavor; regular diced tomatoes can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
