20-Minute Easy Cabbage Soup with White Beans So Good

Name: 20-Minute Easy Cabbage Soup with White Beans So Good
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 small head cabbage, shredded; 4 cups vegetable broth; 1 can (15 oz) white beans, drained and rinsed; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste

Author: Carry

Published: February 12, 2026

Jump to Recipe

Let me tell you about my go-to easy cabbage soup with white beans—the kind of recipe that saves you on busy nights but still feels like a warm hug. I’ve lost count of how many times I’ve whipped this up when the fridge looked bare or when I needed something hearty without the fuss. The magic? It’s crazy simple (we’re talking under 10 minutes of prep), but the combo of sweet cabbage, creamy white beans, and savory broth tastes like it simmered all day. My kids call it “confetti soup” because of all the colorful veggies, and honestly, it’s the only way I can get them to eat an entire head of cabbage without complaints. Whether you’re vegan, budget-conscious, or just tired, this soup’s got your back. Plus, it’s one of those rare recipes where leftovers taste even better the next day. Pro tip: Double the batch—you’ll thank yourself later.

Why You’ll Love This Easy Cabbage Soup with White Beans

Listen, I know soup recipes are a dime a dozen—but this one? It’s got that magical trifecta going for it:

Weeknight superhero: From chopping to serving, you’re looking at 35 minutes flat. I’ve literally started this soup while my kid was putting on pajamas and had it ready before bedtime stories.
Wallet-friendly magic: Cabbage and beans stretch like crazy. This pot costs less than my morning coffee run but feeds four hungry people.
Hidden nutrition bomb: That unassuming broth packs 8g of fiber and 8g of plant protein per bowl. (My picky eater has no idea how healthy it is—shh!)
Vegan by accident: Not even trying to be trendy here—it just happens to be dairy-free, meat-free, and totally delicious.

The best part? It tastes like you fussed, when really you just threw everything in a pot and walked away. Win-win.

Ingredients for Easy Cabbage Soup with White Beans

Here’s the beautiful part—you probably have half these ingredients sitting in your pantry right now. I’ve made this soup with questionable-looking carrots from the back of the fridge and lived to tell the tale. Just promise me one thing: don’t skip the garlic. It’s the secret handshake that makes this soup taste like home.

1 tablespoon olive oil (or whatever oil you’ve got—I’ve used avocado oil in a pinch)
1 medium onion, chopped (yellow or white—no need to get fancy)
2 carrots, diced (peeled if they’re looking rough, but I often skip it)
2 celery stalks, diced (leaves and all—they add great flavor)
3 garlic cloves, minced (or 1 tablespoon from the jar when I’m feeling lazy)
1 small head cabbage, shredded (about 6 cups—just hack it into wedges first)
4 cups vegetable broth (chicken broth works too if you’re not vegan)
1 can (15 oz) white beans, drained and rinsed (cannellini or great northern—whatever’s on sale)
1 teaspoon dried thyme (fresh is lovely if you’ve got it—use 1 tablespoon)
1 bay leaf (the soup police won’t come if you forget it, but it adds depth)
Salt and pepper to taste (I’m heavy-handed with the black pepper—do you)

See? Nothing weird or hard-to-find. Now let’s turn these humble ingredients into magic.

easy cabbage soup with white beans - detail 1

How to Make Easy Cabbage Soup with White Beans

Okay, let’s turn those simple ingredients into the coziest pot of soup you’ll make all week. I promise this is so easy, you could do it half-asleep (and trust me—I have). Just follow these steps, and you’ll have a steaming bowl of comfort in no time.

Step 1: Sauté the Vegetables

Grab your biggest pot—I use my beat-up Dutch oven that’s seen better days. Heat the olive oil over medium heat until it shimmers (about 30 seconds). Toss in the chopped onion, carrots, and celery all at once. Now here’s the key: don’t rush this part. Stir occasionally while they soften for about 5 minutes. You want the onions to turn translucent, not golden—this isn’t the time for caramelization. The carrots should still have a tiny crunch when you move to the next step.

Step 2: Add Garlic and Cabbage

Push the veggies to one side of the pot and add the minced garlic right onto the hot surface. Stir constantly for just 30 seconds—garlic burns faster than my patience on a Monday morning! Then throw in all that shredded cabbage. It’ll look like way too much at first, but don’t panic. Stir everything together and cook for about 3 minutes, just until the cabbage wilts slightly. The volume will shrink dramatically—like magic!

Step 3: Simmer the Soup

Now the fun part: pour in the broth, beans, thyme, and that lonely bay leaf. Crank the heat to high until it comes to a boil (about 3 minutes), then immediately reduce to a gentle simmer. No lid! I know it’s tempting, but leaving it uncovered prevents mushiness. Let it bubble happily for 20 minutes—just enough time to set the table or scroll through your phone. Taste it now and season with salt and pepper. Pro tip: Beans absorb salt, so I always undersalt at first, then adjust right before serving. Fish out the bay leaf (nobody likes a surprise leaf in their soup), and you’re done!

Tips for the Best Easy Cabbage Soup with White Beans

After making this soup more times than I can count (seriously—my family requests it weekly), I’ve picked up some tricks that take it from good to wow:

Cabbage texture matters: Stop at “wilted” when cooking the cabbage initially—it’ll soften more while simmering. Mushy cabbage = sad soup.
Fresh herb hack: If you’ve got fresh thyme, add it in the last 5 minutes. Dried herbs need time to bloom, but fresh ones lose their punch if cooked too long.
Broth boost: For richer flavor, swap 1 cup broth with 1 cup water + 1 tablespoon white miso paste (stir until dissolved).
The bean secret: Rinse canned beans extra well—that starchy liquid can make the soup cloudy.
Acid is magic: A squeeze of lemon at the end brightens everything up. My husband adds hot sauce; I won’t judge.

The best part? This soup forgives almost any mistake—except maybe forgetting to remove the bay leaf!

Ingredient Substitutions & Variations

Look, life happens—sometimes you’re missing an ingredient or just want to switch things up. Here’s how to play with this recipe without wrecking it (I’ve tried all these combos in desperate moments):

Bean swap: Navy beans work beautifully if you’re out of cannellini. Chickpeas add heartiness but will change the texture.
Tomato twist: Toss in a can of diced tomatoes with their juice for a slightly tangy version—my Italian nonna approves.
Green goodness: Replace half the cabbage with chopped kale or spinach (add greens last 5 minutes to prevent sogginess).
Broth backup: No veggie broth? Water + 1 tablespoon soy sauce or bouillon works in a pinch.
Spice it up: A pinch of red pepper flakes or smoked paprika gives it a nice kick—my teenager’s favorite variation.

The moral? This soup is your canvas—make it work for what’s in your kitchen tonight!

Serving Suggestions for Easy Cabbage Soup with White Beans

Oh, the possibilities! My absolute favorite way to serve this soup is with a hunk of crusty bread—the kind that makes that perfect crack when you tear into it. Dunking is mandatory. For fresh flair, shower the top with chopped parsley or chives right before serving. If I’m feeling fancy, I’ll add lemon wedges and a drizzle of good olive oil. Pro tip: Leftovers thicken beautifully overnight—thin with broth and call it “stew” for lunch the next day!

Storage & Reheating

Here’s the beautiful thing about this soup—it gets better as it sits! Store leftovers in an airtight container in the fridge for up to 3 days (though ours never lasts that long). To reheat, I prefer the stovetop—just warm gently over medium-low with a splash of broth to loosen it up. The microwave works too—stir every 30 seconds to prevent hot spots. Warning: Your kitchen will smell amazing all over again!

Nutritional Information

Okay, let’s talk numbers—but keep in mind these are estimates since your exact ingredients might vary (I’m looking at you, extra-generous olive oil pour). Per hearty bowl (about 1/4 of the recipe), you’re getting:

180 calories (perfect for when you want seconds)
8g protein from those mighty white beans
8g fiber (that’s nearly a third of your daily needs!)
Only 3g fat—and it’s the good kind from olive oil

The sodium will depend on your broth brand—mine usually lands around 450mg per serving. Pro tip: Using low-sodium broth lets you control the salt level perfectly.

Frequently Asked Questions

Over the years, I’ve gotten the same questions about this easy cabbage soup with white beans from friends and family (and even a few curious neighbors who smelled it cooking!). Here are the answers to the most common ones:

Can I freeze this soup?
Absolutely! This soup freezes like a dream—just cool it completely first. I freeze it in single-serving portions for quick lunches. Thaw overnight in the fridge, then reheat gently on the stove. The cabbage softens a bit more after freezing, but the flavor actually improves!

Can I use kale instead of cabbage?
You bet! Swap in chopped kale, but add it during the last 5 minutes of cooking so it stays vibrant. Kale won’t give you that same sweet mildness as cabbage, so I often mix half kale with half cabbage for the best of both worlds.

Why does my soup taste bland?
Nine times out of ten, it just needs more salt—beans are salt sponges! Also try adding an extra garlic clove or a splash of apple cider vinegar at the end. My secret weapon? A Parmesan rind simmered with the soup (remove before serving)—even vegans won’t guess your trick!

Can I make this in a slow cooker?
Yes! Sauté the veggies first (trust me—it makes a difference), then dump everything in the crockpot on low for 4-5 hours. The beans might get softer, but it’s still delicious. Perfect for when you want soup waiting after work!