White Bean Cabbage Soup with tender cabbage, creamy cannellini beans, and hearty potatoes. A comforting gluten free stovetop soup recipe.

Scale

4 tablespoons unsalted butter or olive oil

5 cups leeks, sliced thin

8 cups green or Savoy cabbage, chopped

2 cups potatoes, cubed

8 cups low sodium vegetable broth

4 cloves garlic, minced

1/2 teaspoon fine sea salt, plus more to taste

1 3/4 cups cooked cannellini beans, drained and rinsed

4–5 thyme sprigs

Squeeze of lemon

Shaved Parmesan (optional)

Fresh ground pepper

1. Heat butter or olive oil in a Dutch oven over medium low heat.

2. Add sliced leeks and cook until soft and lightly golden.

3. Add cabbage and cook until wilted.

4. Stir in garlic, salt, broth, potatoes, and thyme.

5. Simmer 20–40 minutes until potatoes are tender.

6. Remove thyme, add beans and lemon juice.

7. Warm through and adjust seasoning.

8. Garnish and serve.

Store in refrigerator up to 3 days.

Freeze in airtight containers.

Add extra broth when reheating if needed.