Savoy cabbage and white bean soup is a delicious, easy & frugal vegan munch that is hearty enough to keep you full on cold winter nights.
This easy soup recipe can be cooked in brought around 30 minutes, and that includes preparation and will serve two as a light main or four for a light lunch.
Vegan Cannellini Bean and Savoy Cabbage Soup
I love beans… they are a wonderfully versatile, cheap and nutritious kitchen ingredient that I’ve always got knocking around in both tinned and dried form.
They are particularly good at bulking out soups, whether that be in a fairly classic Italian ribollita, Hungarian babgulyas or bean goulash, Mexican-influenced spicy black bean soup or a slow cooker bean soup!
Here they star in a simple and quick vegan white bean and cabbage soup that I love!
Cabbage seems to have fallen out of favour, but I love the stuff, particularly savoy cabbage. Here it is joined by a tin of cannellini beans and potatoes to thicken the soup a little.
Capers offer and a hint of acidity, with rosemary and thyme rounding out the flavours.
The whole dish can be comfortably made within 30 minutes and it tastes fantastic!
Frequently Asked Questions
Can I use dried beans?
Yes definitely, I use tinned beans because this is designed to be a quick meal and also because it is meant for two.
But you can cook the beans in the stock (with a lid) for between 2-3 hours and then add the potatoes. You could also cook the beans separately in a pressure cooker or on the stovetop.
Can I use a different type of beans?
Yes, everything from fagioli beans to butter beans work well.
Can I use a different type of cabbage?
I personally think that savoy cabbage is the very best for this recipe, but hispi cabbage is a passable alternative. I would avoid white cabbage because the texture and cooking time is not ideal for this recipe.
You could also swap the cabbage for kale or cavolo nero.
Does the type of potato really matter?
Yes! The main function of the potato in this recipe is to add starch to the dish and thicken the soup.
Asa result, you need a starchy, floury or mealy potato. Something like a Maris Piper or King Edwards in the UK, Idaho or Russet in the US and a type C potato in Europe.
Do you have any suggestions for the leftover cabbage?
Of course! You could cut out the centre f the cabbage and make this roasted savoy cabbage “steak”, or you could cut off half and make this delicious cabbage and potato bake.
If you have cabbage leaves left this cabbage and bacon pasta recipe is genius as is my cabbage and walnut gnocchi recipe.
I good bowl of soup needs bread as far as I am concerned and this bean and cabbage number is no different!
I usually opt for a slice of ciabatta brushed with olive oil and griddled in a pan and then “scraped” with a clove of garlic.
I also tend to sprinkle lots of fresh parsley over this dish before serving.
Again if you are not vegan, parmesan shavings also make a nice addition.
I only mention brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to as them in the comment section below the recipe.
- Blender, or stick blender.
- 20cm or 8″ saucepan.
- Sieve or colander.
- Kitchen knife.
- Chopping board.
- Weighing scales and or measuring cups and spoons.
This vegan savoy cabbage and white bean soup is super creamy but uses no cream thanks to a really old-school "trick" and it makes for a fantastic hearty lunch or light dinner!
- 400g (14oz) Tin Cannellini Beans
- 2 (70g total) Shallots
- 3 Garlic Cloves
- 2 Tbsp Olive Oil
- ½ Tsp Dried Thyme
- ½ Tsp Dried Rosemary
- ½ Tsp Black pepper
- 150g (1 cup) Floury Potato
- 750ml Vegetable stock
- 150g (3 cups) Savoy Cabbage
- 50g (¼ Cup) Capers
- ¼-½ Tsp Salt
- Drain and wash the tinned beans.
- Peel and dice the shallots as finely as you can.
- Bash the garlic with the side of a knife, peel off the paper and then dice as finely as you can.
- Peel the potato and cut it into a 1cm (½") dice.
- Heat a medium (20cm or 8") saucepan over a medium heat and add the oil.
- When the oil is hot add the shallots and garlic and cook for 1-2 minutes stirring regularly.
- Add vegetable stock, thyme, rosemary and potato and cook for 10 minutes.
- Whilst the potatoes are cooking shred the savoy cabbage as finely as you can and roughly chop the capers.
- Turn the heat under the soup to high and add the cabbage, beans and capers and cook for 3-5 minutes.
- Blend a quarter of the soup and then return it to the pan and stir, have a taste and add salt if needed.
Amount Per Serving: Calories: 553Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 2269mgCarbohydrates: 84gFiber: 19gSugar: 7gProtein: 26g
Calorific details are provided by a third-party application and are to be used as indicative figures only.