Best Cabbage Soup Recipe

Ingredients

• 30 ml (2 tablespoons)extra-virgin olive oil
• 1 smallonion, chopped
• 3 medium (about 350 ml sliced; 1 1/2 cups)carrots, thinly sliced
• 4 stalks (about 350 ml sliced; 1 1/2 cups)celery, sliced
• 4–6 clovesgarlic, minced
• 170 g (6 oz)fresh green beans, trimmed and cut into 2.5 cm (1-inch) pieces
• 2 mediumYukon Gold potatoes, peeled and cut into 1.25 cm (1/2-inch) cubes
• 411 g (14.5 oz)tin fire-roasted diced tomatoes, with their juices
• 439 g (15.5 oz)tin kidney beans, drained and rinsed
• 425 g (15 oz)tin tomato sauce
• 1.9 litres (8 cups)low-sodium chicken stock, or vegetable stock
• 15 ml (1 tablespoon)Worcestershire sauce
• 7.5 ml each (1 1/2 teaspoons each)dried basil and dried parsley
• 5 ml each (1 teaspoon each)dried oregano, salt and sugar
• 2.5 ml (1/2 teaspoon)dried thyme
• 1.25 ml (1/4 teaspoon)pepper
• 1bay leaf
• 950 ml–1.2 litres (4–5 cups)green cabbage, sliced 6 mm (1/4 inch) wide
• A splashlemon juice

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a large Dutch oven or soup pot. Add the onion, carrots and celery and cook, stirring often, for 5–7 minutes, until the onion has softened. Add the garlic and cook for 30 seconds.

2. 2

   Simmer the soup

   Add all the remaining soup ingredients except the cabbage. Cover and bring the soup to the boil, then uncover and lower the heat to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are tender.

3. 3

   Finish with cabbage

   Stir in the cabbage, cover and simmer for a few minutes, just until it has wilted. Add a splash of lemon juice, then taste and adjust with salt, pepper and/or red pepper to taste. Add more stock if you prefer a less chunky soup.

What is Italian-style cabbage soup?

Cabbage soup is a flexible, vegetable-packed dish found in many food traditions. This version takes an Italian-inspired route, building a tomato and herb broth around cabbage, beans and familiar soup vegetables.

The combination of kidney beans and potatoes makes it more substantial, while a little lemon juice at the end brightens the rich tomato flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 7g protein, 32g carbs, 5g fat.

The potatoes, beans, carrots and tomatoes contribute most of the carbohydrates, while olive oil supplies most of the fat. Kidney beans provide much of the protein, with smaller amounts from the vegetables and stock. Serve it with a side salad or a modest piece of bread to round out the meal.

Build the flavour base

Aromatic vegetables: Give the onion, carrots and celery their full 5–7 minutes in the oil so they soften before the liquid goes in. Add the garlic only for the final 30 seconds to keep it from scorching.

Tomato and herbs: Fire-roasted tomatoes, tomato sauce, Worcestershire sauce and dried herbs create the soup’s savoury, rounded broth. The small amount of sugar balances the acidity of the tomatoes.

Keep the potatoes tender

Even pieces: Cut the potatoes into roughly 1.25 cm cubes so they cook at a similar rate. Simmer gently until a knife or fork slides into a piece easily.

Gentle heat: Once the soup comes to the boil, lower it to a gentle simmer. A hard boil can break up the potatoes and make the broth cloudy.

Add the cabbage at the end

Late addition: The cabbage needs only a few minutes in the covered pot to wilt. Adding it with the other ingredients would leave it cooking much longer and make it softer.

Doneness cue: Stop cooking when the slices have relaxed into the soup but still have a little bite. If you prefer very soft cabbage, simmer it for a little longer.

Adjust the broth

Chunky or brothy: The listed stock makes a hearty soup with plenty of vegetables and beans. Stir in extra stock at the end if you want a thinner consistency.

Final seasoning: Taste after adding the lemon juice, then adjust the salt and pepper. The stock and tinned ingredients vary in saltiness, so it is best to season to taste.

What to serve with it

Bread: Serve with crusty bread or toast to soak up the tomato broth. A simple green salad makes a fresh contrast.

Extra toppings: A little grated Parmesan or chopped fresh parsley can be added at the table. Keep the soup as it is for a filling bowl with vegetables, beans and potatoes.

Recipe notes & tips

• Cut the carrots, celery and potatoes into evenly sized pieces so they cook at a similar pace.
• Rinse and drain the kidney beans to remove their canning liquid before adding them.
• Keep the soup at a gentle simmer once it has boiled, rather than letting it bubble vigorously.
• Add the cabbage only when the potatoes are tender so it does not overcook.
• Taste the broth before adding more salt, especially if your stock or tinned tomatoes are seasoned.
• Add stock a little at a time if you want a thinner soup, then check the seasoning again.

Variations

• Use vegetable stock: Swap it for chicken stock to make the soup vegetarian, and check that the Worcestershire sauce is suitable.
• Add Italian sausage: Brown it in the pot before cooking the vegetables, then continue with the recipe.
• Change the beans: Replace kidney beans with another drained, rinsed tinned bean.
• Add pasta: Cook it separately and stir it into bowls just before serving to help it keep its texture.
• Use other vegetables: Replace the green beans with a similar amount of another quick-cooking vegetable.
• Add fresh herbs: Stir chopped parsley or basil into the finished soup for a fresher herbal note.

Common mistakes to avoid

• Burning the garlic: Add it after the other vegetables have softened and cook for just 30 seconds.
• Boiling too hard: Lower the heat after the initial boil so the potatoes stay intact.
• Overcooking the cabbage: Add it at the end and stop when it has just wilted.
• Adding too much salt early: Taste the finished broth before adjusting, as stock and tins differ in saltiness.
• Making the soup too thick: Stir in extra stock at the end until it reaches the consistency you like.

How to store

Cool the soup promptly and store it in a covered container in the fridge for up to 4 days. Reheat gently in a saucepan until piping hot, adding a little stock or water if it has thickened. Freeze portions for up to 3 months; thaw in the fridge before reheating.

Frequently asked questions