Cabbage And White Bean Soup Recipes

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FRENCH WHITE BEAN AND CABBAGE SOUP

Make and share this French White Bean and Cabbage Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Greens

Time 8h45m

Yield 6 serving(s)

Number Of Ingredients 13



French White Bean and Cabbage Soup image

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
  • Transfer the cooked vegetables into a 6-quart slow cooker.
  • Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
  • Cover and cook on LOW for 8 hours.
  • Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.

2 tablespoons olive oil
1 medium yellow onion, chopped
1 medium carrot, chopped
3 garlic cloves, minced
1 small green cabbage, cored and shredded
1 large yukon gold potato, peeled and diced
1 (15 1/2 ounce) can cannellini beans, drained and rinsed (or other white beans)
6 cups vegetable stock
3/4 teaspoon dried thyme
salt
fresh ground black pepper
1 teaspoon liquid smoke (optional)
1 tablespoon minced fresh parsley leaves

CABBAGE AND WHITE BEAN SOUP

Make and share this Cabbage and White Bean Soup recipe from Food.com.

Provided by Sharon123

Categories     Greens

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 16



Cabbage and White Bean Soup image

Steps:

  • Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Sauté until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning.
  • To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper.
  • Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender.
  • Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot.

2 tablespoons grapeseed oil
1 medium cooking onion, diced
1 medium carrot, diced
2 celery ribs, diced
1 leek, white, wth light green parts only, diced
1 teaspoon dried oregano
1 sprig rosemary, leaves minced
3 garlic cloves, minced
1 tablespoon tomato paste
1 (28 ounce) can crushed tomatoes
1 liter vegetable stock
1/2 head green cabbage, shredded
2 cups cooked white beans
1 handful flat leaf parsley, chopped
salt
pepper

QUICK CABBAGE AND WHITE BEAN SOUP

This is a quick soup using mainly prepackaged ingredients that can be made very quickly. I threw it together when my parents came to visit, and we all liked it very much. I used the packages I found at the store, but these exact amounts are not required. Use whatever size you can find that's close. This recipe can easily be made vegetarian by leaving out the bacon bits, or also leave out the cheese and make it vegan. Be careful with extra salt, as all the canned ingredients make this fairly salty. Wait to taste the soup after it is heated before adding more salt.

Provided by davedove

Categories     Beans

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9



Quick Cabbage and White Bean Soup image

Steps:

  • Put soup pan on medium high heat.
  • Pour olive oil in pan.
  • Crisp bacon bits in oil.
  • Add onion and cook until softened slightly.
  • Add thyme, beans, coleslaw mix, and broth.
  • Reduce heat to medium and cook until coleslaw mix is soft and soup is heated through.
  • Salt and pepper to taste.
  • Serve in bowls with a sprinkle of cheese.

2 tablespoons olive oil
1 (3 ounce) package ready to serve bacon bits
1 large sweet onion, chopped (about 1 lb.)
2 teaspoons dried thyme
2 (14 1/2 ounce) cans vegetable broth
2 (15 1/2 ounce) cans small white beans
1 lb coleslaw mix (cabbage and carrots)
salt and pepper
shredded Italian cheese blend (parmesan, romano, asiago, etc.)

CABBAGE & WHITE BEAN SOUP

A very hearty, homestyle type of soup that is perfect for a snowy winter day. As an option, you can also add pieces of sliced kielbasa to make it more meaty.

Provided by PalatablePastime

Categories     Greens

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13



Cabbage & White Bean Soup image

Steps:

  • Saute onions in mixture of butter and oil in soup pot for 3 minutes.
  • Add carrot and celery and cook 3 minutes more.
  • Add caraway seeds and cook one additional minute, until seeds become fragrant.
  • Add cabbage, water, sugar and tomatoes to pot, and bring to a boil.
  • Reduce heat to low, cover and simmer for 25 minutes.
  • Add beans and vinegar, and cook uncovered for 3-5 minutes more, or until beans are hot.
  • Stir in parsley just before serving, if desired.

1 tablespoon olive oil
1 tablespoon butter
1 onion, finely chopped
2 carrots, peeled,and chopped small
1 teaspoon caraway seed
2 cups chopped green cabbage
2 cups water
1 tablespoon light brown sugar
1 (15 1/2 ounce) can diced tomatoes, undrained
1 (16 ounce) can white beans, rinsed and drained
1 tablespoon cider vinegar
1/4 cup chopped parsley (optional)
1 celery rib, diced

BACON, CABBAGE, AND WHITE BEAN SOUP

This hearty flavourful soup hits all the right smoky and sweet notes for a cold winter's day. Enjoy with some grated Parmesan cheese on top and a side of cornbread. Perfect to keep in the fridge for those days you want to rush home and warm up!

Provided by Paprika Girl

Categories     < 4 Hours

Time 1h15m

Yield 8 1 1/4 cup portions, 8 serving(s)

Number Of Ingredients 15



Bacon, Cabbage, and White Bean Soup image

Steps:

  • In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
  • Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
  • Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
  • Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
  • Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.

1/2 green cabbage, shredded and chopped (about 4-5 cups)
1 large carrot, peeled and chopped
2 medium onions, chopped
3 ounces about three strips smoked bacon, diced
1 (540 ml) can white beans
4 cups chicken broth
6 cups water
1 teaspoon salt (to taste, depending on how salty your bacon and broth are)
1 teaspoon fresh ground pepper
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 teaspoon sugar (optional)
1 bay leaf
2 minced garlic cloves (optional)

BEAN CABBAGE SOUP

I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 14



Bean Cabbage Soup image

Steps:

  • In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

2 tablespoons chopped celery
1 tablespoon chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup cubed zucchini
1/3 cup cubed peeled potato
1/3 cup sliced carrot
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup cannellini beans, rinsed and drained
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Dash pepper
1/2 cup coarsely chopped cabbage
1/4 cup cooked rice
1 tablespoon grated Parmesan cheese

CABBAGE AND WHITE BEAN SOUP

Categories     Soup/Stew     Bean     Onion     Potato     Quick & Easy     Ham     Winter     Cabbage     Parsley     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 13



Cabbage and White Bean Soup image

Steps:

  • Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
  • Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
  • When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
  • Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
  • Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
  • Serve soup with toasts.

1 cup dried white beans such as Great Northern, navy, or cannellini (7 oz), picked over and rinsed
1 whole clove
1 medium onion, peeled and left whole
2 1/2 lb smoked ham hocks
3 qt water
6 fresh parsley sprigs
1 Turkish or 1/2 California bay leaf
1 fresh thyme sprig
2 garlic cloves, finely chopped
1 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium)
1 lb cabbage, cored and cut into 1/2-inch pieces (6 cups)
1/2 stick (1/4 cup) unsalted butter, softened
12 (1/2-inch-thick) slices from a baguette

CABBAGE AND WHITE BEAN SOUP WITH SAUSAGE

Provided by Tina Miller

Categories     Soup/Stew     Bean     Tomato     Quick & Easy     Low Cal     High Fiber     Lunch     Poultry Sausage     Leek     Carrot     Winter     Cabbage     Simmer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10



Cabbage and White Bean Soup with Sausage image

Steps:

  • Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.

4 tablespoons olive oil, divided
12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices
4 cups thinly sliced green cabbage (about 1/2 small head)
3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups)
2 cups baby carrots, cut in half lengthwise, then halved crosswise
2 tablespoons tomato paste concentrate (from tube)
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
8 cups low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained

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