Bean Cabbage Soup
Preparation: 15 minutes
Cook: 50 minutes
-4 Tbs Olive Oil, or unsalted butter * (see note)
-5 Cups (436g) Leeks, sliced thin, about two large leeks
-8 Cups (348g) Green or Savoy Cabbage, cut into bite size pieces or thinly sliced
-2 Cups (285g) Russet or Yellow Potatoes, skins on, cut into small cubes, about one large potato
-8 Cups (1.7kg) Vegetable Broth *** see note
-4 Cloves of Garlic, minced
-1/2 tsp Sea Salt + more to taste leave out if using plant butter and adjust to taste
-2 Cups (425g) Cooked Cannellini Beans, drained and rinsed
-4-5 Thyme Springs, tied
-Parmesan Cheese for garnish (optional)
In a large Dutch Oven or stockpot, add the olive oil (or butter) and heat until shimmering. Add the leeks and cook, stirring frequently on low until they’re soft with a bit of golden color, about 10 minutes. Watch them close, as they can burn easily.
Add the cabbage to the leeks. Cook on low stirring occasionally to cook down, about 9-10 minutes (the pot will be very full!).
Add garlic, 1/2 tsp salt, broth, potatoes, and thyme bundle. Bring to a simmer, then cook on low for about 20 minutes for a fork tender potato, or 40 minutes to let the potatoes soften further. Cook time will vary depending on type of potato and size of cut, so test to taste and softness. Cooking the potatoes longer will allow them to be creamier and melt into the soup.
Remove the thyme bundle and stir in the beans. Warm through, about five minutes. Taste to adjust salt and pepper seasoning as needed. Garnish with parmesan and fresh thyme leaves if desired.
*Olive Oil or Butter: butter option adds richness to this soup, but the dairy free alternative, olive oil, is fabulous as well.
*For a chunkier soup, reduce the broth by 2 Cups and add more to your taste.
*Store in refrigerator for up to three days. This soup is freezer friendly. Thaw overnight in the fridge and gently rewarm on the stovetop.