Cozy Cabbage and Bean Soup

Comfort in a bowl — tender Savoy cabbage, creamy cannellini beans, and a parmesan-rich broth brightened with fresh herbs and a splash of vinegar.

This cabbage bean soup is filled with ribbons of sweet, tender cabbage, creamy beans, and a parmesan-rich broth, finished with the tiniest splash of red wine vinegar and a sprinkle of fresh parsley for brightness. The combination of gently cooked cabbage and onions with fruity olive oil and fresh herbs is simple, but absolutely perfect.

The soup is light and delicate, yet the broth is deeply flavored from slowly coaxing sweetness out of all those alliums. It’s satisfying in that cozy, can’t-stop-eating way. I love it as is, and my husband likes to stir in chopped roasted chicken or leftover steak for extra protein.

I almost always use cannellini beans here for their creamy texture and mild flavor—and if you want to start from scratch, my how to cook dried beans guide walks you through it. A good canned bean works too, especially when you want dinner on the table fast.

why simple ingredients shine here:

This is the kind of meal that makes me love Italian cucina povera—the “poor kitchen” tradition of turning humble, inexpensive ingredients into something layered and soulful.

Cabbage and white beans don’t sound glamorous, but treat them with a little love and they turn into something far more than the sum of their parts. If you love recipes like that, my Italian braised beans and beans and greens are great examples of cucina povera.

how to make cabbage bean soup:

cabbage soup recipe tips:

Go slow with the onions and cabbage: This is key. You want a long, gentle sauté to coax out sweetness without browning. It mellows the onions, softens the cabbage, and builds a round, savory base for the beans.

Use the parmesan rind: I keep a bag of rinds in the freezer just for soups like this. Drop one in and it quietly works away, giving the broth that deep, savory backbone you can’t quite place (but would miss if it were gone).

Savoy or green cabbage both work: Savoy is a little more delicate, with a mild flavor and crinkly leaves that hold up beautifully. Green cabbage is sturdier but sweetens up nicely too— just look for a small head (about 1 ½ lbs) for the right balance.

Bean swap: Cannellini beans are classic, but chickpeas, borlotti beans, or butter beans also work beautifully.

Finishing touch: Try topping bowls with a drizzle of really good olive oil and extra parmesan — the fat carries the flavor and cabbage sweetness beautifully.

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