Dinner

Cabbage and White Bean Soup Recipe

Byrami Hayes January 24, 2026January 24, 2026

Introduction

This hearty Cabbage and White Bean Soup is a comforting and nutritious meal that’s perfect for chilly days. Packed with vegetables, herbs, and wholesome beans, it’s easy to make and full of flavor.

Two white bowls of vegetable soup sit on a white marbled tile table. Each bowl contains a mix of diced orange carrots, pale yellow potatoes, cabbage pieces, white beans, and small bits of tomato in a light orange broth, topped with chopped green herbs and a small sprig of fennel. One bowl has a spoon inside resting on a folded blue cloth napkin, while the other spoon lies next to its bowl. Nearby, a metal pot filled with the same soup has a wooden spoon resting on its edge. To the side, a white basket holds rustic bread slices draped with a mustard yellow cloth, and a small yellow bowl filled with more chopped herbs sits next to the bread. The whole setting is bright and well lit. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
3 carrots, diced
1/2 fennel bulb, diced
4 cloves garlic, minced
1 tablespoon dried oregano leaves
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 head green cabbage, sliced and core removed
1 can (about 15 ounces) fire roasted tomatoes
1 cup tomato sauce
4 cups Pacific Foods® Organic Chicken Bone Broth, Unsalted
1 can (about 15 ounces) small white beans, drained and rinsed
1/4 cup fresh parsley, chopped, for serving

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add the diced onion, carrots, fennel, and minced garlic. Sauté for 5 to 8 minutes, or until the onion becomes translucent. Stir in the dried oregano, thyme, salt, and pepper, then cook for an additional 5 minutes to release the flavors.
Step 2: Add the sliced cabbage, fire roasted tomatoes, tomato sauce, bone broth, and white beans to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 15 to 20 minutes, or until the cabbage is tender. Serve the soup divided into bowls and garnish each with fresh chopped parsley. Enjoy!

Tips & Variations

For a vegetarian version, substitute the chicken bone broth with vegetable broth.
Add a pinch of red pepper flakes if you enjoy a little heat.
Use kale or spinach instead of cabbage for a different green and texture.
Serve with crusty bread for a satisfying meal.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Two white bowls of vegetable soup sit on a white marbled tile table with a yellow tint, each filled with layers of chunky ingredients including orange carrots, pale yellow potatoes, white beans, cabbage, and bits of tomato in a light orange broth. The soup is topped with scattered green herbs and a small sprig of fennel. Each bowl has a silver spoon resting inside. One bowl is placed on a folded blue cloth napkin. A large white pot filled with the same soup, with a wooden spoon inside, is partially visible on the left. To the top right, there is a white basket lined with a yellow cloth napkin holding slices of bread. A small yellow bowl filled with chopped green herbs sits near the bowls. The setting is bright with natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply replace the chicken bone broth with vegetable broth and ensure any added ingredients are vegan-friendly.

Can I use canned cabbage or pre-shredded cabbage?

Fresh cabbage is best for texture and flavor, but pre-shredded cabbage can be used in a pinch. Canned cabbage is not recommended as it can become too soft and mushy when cooked in this soup.