Cabbage Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • ½ Napa Cabbage, chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • 1 small potato, finely chopped
  • 1 can cannellini beans, rinsed and drained
  • 1 can diced tomatoes, with juice
  • 1 small can tomato paste
  • 5-7 cups chicken broth (vegetable or beef are good substitutes)
  • 3-4 sprigs fresh thyme on stem (or 1 tablespoon dried thyme)
  • 2-3 sprigs fresh oregano on stem (or 1 teaspoon dried oregano)
  • 1 bay leaf
  • salt and pepper, to taste
  1. Melt butter and olive oil in a large stock pot or dutch oven, and saute onions and garlic until translucent. Add herbs on the stem and bay leaf and mix.
  2. Drop in potatoes and cook about 2-3 minutes, then add cabbage. Cook 3-4 more minutes constantly stirring.
  3. Pour in chicken stock to deglaze the pan (or remove the brown bits from the bottom of the pan).
  4. Finish by adding all remaining ingredients: beans, diced tomatoes with juices, and tomato paste.
  5. Season lightly, but you will need more before serving.
  6. Bring to a boil, then reduce to a simmer for 30 minutes.
  7. Serve in large soup bowls with lemon juice or Parmesan cheese as a garnish, and crostini.
Nutrition Information
Serving size: 1-2 cups
Recipe by Faithful Provisions at