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Hearty Garden Cabbage Soup

A warm and comforting vegetable-packed soup featuring tender cabbage, white beans, and aromatic herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mediterranean
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 1 small head green cabbage chopped
  • 14.5 oz diced tomatoes with juices
  • 4 cups vegetable broth low sodium
  • 15 oz white beans drained and rinsed
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board

Method
 

Cooking Steps
  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in chopped cabbage and cook for 5 minutes, stirring frequently until wilted.
  4. Add diced tomatoes, vegetable broth, thyme, smoked paprika, salt, and pepper. Stir well.
  5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  6. Stir in white beans and simmer uncovered for 10 minutes.
  7. Adjust seasonings, garnish with fresh parsley, and serve hot.

Notes

Store in an airtight container in the fridge for up to 5 days. For freezing, cool completely and store in freezer-safe containers for up to 3 months.