Cabbage White Bean Soup Recipes

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FRENCH WHITE BEAN AND CABBAGE SOUP



French White Bean and Cabbage Soup image

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

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

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.

BEAN CABBAGE SOUP



Bean Cabbage Soup image

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

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

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

CABBAGE AND WHITE BEAN SOUP



Cabbage and White Bean Soup image

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

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

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.

QUICK CABBAGE AND WHITE BEAN SOUP



Quick Cabbage and White Bean Soup image

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

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.)

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.

CABBAGE AND WHITE BEAN SOUP WITH SAUSAGE



Cabbage and White Bean Soup with Sausage image

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

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

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.

HAM AND WHITE BEAN SOUP



Ham and White Bean Soup image

One of my family's favorite soups. Great on chilly days. For bean lovers, add a second can of white beans.

Provided by ScottF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 40m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, diced
1 ½ teaspoons Italian seasoning
1 quart chicken broth
1 (15.5 ounce) can white beans, drained
1 (14.5 ounce) can petite diced tomatoes
½ head cabbage, shredded
¾ pound ham, diced
2 stalks celery, chopped

Steps:

  • Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes.
  • Season onion with Italian seasoning. Continue to cook and stir for 1 more minute.
  • Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 26.8 g, Cholesterol 35.1 mg, Fat 13.6 g, Fiber 7.3 g, Protein 18.5 g, SaturatedFat 4.2 g, Sodium 1498.3 mg, Sugar 6.6 g

BAKED GIANT WHITE BEANS WITH CABBAGE



Baked Giant White Beans With Cabbage image

This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds.

Provided by Martha Rose Shulman

Time 3h

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large carrot, finely chopped
1 pound cabbage, cored and chopped or shredded
4 garlic cloves, minced
1 pound large white beans or dried lima beans
7 cups water
A bouquet garni consisting of 2 Parmesan rinds, 4 parsley sprigs, 2 thyme sprigs and a bay leaf
Salt and a generous amount of freshly ground pepper
1/4 cup chopped fresh parsley (more to taste)

Steps:

  • Preheat the oven to 325 degrees.
  • Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
  • Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.

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