White Bean & Cabbage Soup

Cabbage doesn’t get much attention, but simmered slowly in a good broth, it turns soft, sweet and deeply comforting. This soup, adapted slightly from The Kitchn, is a lovely way to show it off.

The base is onion and carrots cooked with tomato paste until almost caramelized, then blended with broth into a rich, savory foundation. Shredded cabbage simmers in it alongside a Parmesan rind, which adds a wonderful savory depth, and creamy cannellini beans go in at the end with fresh thyme and basil.

It’s simple, nourishing and inexpensive, and it’s made almost entirely from things that keep well in the pantry and fridge. It’s exactly the kind of soup I want on repeat through the colder months.

Why this white bean soup works

• Caramelizing the tomato paste gives the broth a deep, rich flavor.

• Blending the base makes the broth silky without any cream.

• A Parmesan rind adds savory depth as it simmers.

• Unrinsed beans add a little body to the broth.

Ingredients for white bean and cabbage soup

• Cabbage: Savoy is tender and mild, but green cabbage works well.

• Cannellini beans: drain them but don’t rinse. The starchy liquid helps thicken the soup.

• Parmesan rind: optional, but worth saving from the end of a block. Keep them in the freezer.

Ingredients

• 2 tablespoons olive oil, plus more for drizzling

• 1 medium yellow onion, coarsely chopped

• 2 medium carrots, coarsely chopped

• 3 garlic cloves, crushed

• Kosher salt

• ¼ cup tomato paste

• 4–6 cups low-sodium vegetable or chicken broth

• 1 small cabbage (about 1 lb), such as Savoy, cored and thinly shredded

• 1 Parmesan rind (optional)

• 1 (15 oz) can cannellini beans, drained but not rinsed

• 1 tablespoon fresh thyme leaves

• ¼ cup thinly sliced fresh basil

• Black pepper and red pepper flakes, to taste

Method

1. Soften the vegetables: Heat the olive oil in a large pot over medium heat. Cook the onion and carrots until soft, about 8 minutes. Add the garlic and a good pinch of salt and cook for 1 minute.

2. Caramelize: Stir in the tomato paste and cook, stirring often, until the vegetables are nearly caramelized, about 5 minutes.

3. Blend: Add 4 cups of the broth and blend until smooth with an immersion blender.

4. Simmer the cabbage: Stir in the cabbage and Parmesan rind. Simmer for about 25 minutes, until the cabbage is tender, adding more broth if it gets too thick.

5. Finish: Remove the Parmesan rind. Stir in the beans, thyme and basil, and season with salt, black pepper and red pepper flakes.

6. Serve: Ladle into bowls and finish with a drizzle of olive oil. Dinner is served.

Tips for the best white bean soup

• Don’t rush the tomato paste. The deeper color means deeper flavor.

• Shred the cabbage thinly so it cooks evenly and tenderly.

• Add broth to taste. Use more for a thinner soup, less for a stew.

Substitutions

• Other greens: kale or chard work in place of cabbage. Simmer for 10 minutes.

• Other beans: Great Northern beans or chickpeas.

• Vegan: leave out the Parmesan rind and use vegetable broth.

How to store white bean soup
Keep it in the fridge for up to 5 days, or freeze for up to 3 months. It’s even better the next day.

FAQ
What can I do with a Parmesan rind? Simmer it in soups and sauces for savory depth, then remove it before serving.
Do I have to blend the base? No, but it makes the broth rich and silky.
Can I add meat? Yes. Brown some Italian sausage first, or stir in shredded chicken.

What I used
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• Large soup pot

• Immersion blender

• Chef’s knife