Cooked - Hearty White Bean And Cabbage Soup With Potatoes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hearty White Bean And Cabbage Soup With Potatoes

7.0

4 tablespoons Unsalted Butter (olive oil or plant butter* (see note))

5 cups (345 grams) Leeks (sliced thin, about two large leeks)

8 cups (440 grams) Green or Savoy Cabbage (cut into bite size pieces or thinly sliced** (see note))

2 cups (285 grams) Russet or Yellow Finn Potatoes (skins on, cut into small cubes, about two small potatoes)

8 cups (1.7 kilograms) Vegetable Broth (I use low sodium, ***see note)

4 Fat Cloves of Garlic (minced, add up to 6 cloves for more garlicy flavor.)

½ teaspoons Fine Sea Salt (+ more to taste, reduce to ¼ tsp if using plant butter and adjust to taste)

1 ¾ cups (425 grams) Cooked Cannellini Beans (drained and rinsed)

4-5 Thyme Springs (tied)

Squeeze of Lemon (to taste)

Shaved Parmesan Cheese (for garnish (optional))

Fresh Ground Pepper

In a large 4-quart (3.8 liters) Dutch Oven or stock-pot, add the olive oil (or butter and melt) and heat until shimmering.
Add the leeks and cook, stirring frequently on medium-low until they're soft with a bit of golden color, about 10 minutes.
Add the cabbage to the leeks. Cook on medium low stirring occasionally to cook down, about 9-10 minutes.
Add garlic, ½ teaspoon salt, broth, potatoes and thyme bundle.
Bring to a simmer, then cook on a low simmer for about 20 minutes for a fork tender potato, or 40 minutes to let the potatoes soften further.
Remove the thyme bundle, stir in the beans and a good squeeze of lemon.
Warm through, about five minutes. Taste to adjust salt and pepper seasoning as needed.
Garnish with shaved parmesan and fresh thyme leaves if desired.
Store in a lidded container in the refrigerator for up to three days. This soup is freezer friendly.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 16 weeks ago

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