White Bean and Cabbage Soup with Potatoes
Directions
- 1Heat butter in a large Dutch oven or stock-pot until shimmering.
- 2Add the sliced leeks and cook on medium-low, stirring frequently, until soft and golden.
- 3Add the cabbage to the pot and cook, stirring occasionally, until it cooks down.
- 4Add minced garlic, salt, vegetable broth, potatoes, and the thyme bundle.
- 5Bring to a simmer and cook on low simmer until potatoes are tender.
- 6Remove the thyme bundle, then stir in the white beans and a squeeze of lemon.
Ingredients
- 4 tbsp unsalted butter
- 5 cup leek, sliced thin
- 8 cup green or savoy cabbage, cut into bite size pieces
- 2 cup russet or yellow finn potatoes, skins on, cut into small cubes
- 8 cup vegetable broth
- 4 clove garlic, minced
- 1/2 tsp fine sea salt
- 1 3/4 cup cooked cannellini beans, drained and rinsed
- 4-5 whole thyme springs, tied
- 1 squeeze lemon (optional)
- shaved parmesan cheese (optional)
- fresh ground pepper (optional)
Equipment
dutch ovenstock-pot
Tips
- Use olive oil or plant butter for a dairy-free or vegan version.
- If using salted plant butter, omit the salt in the recipe and adjust to taste at the end.
- Cooking for 40 minutes instead of 20 results in a softer, creamier texture for the potatoes.
- For a chunkier soup, reduce the broth by 2 cups and add more to taste.
- Serve with crusty bread or a seasonal salad.
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