Vegan Cabbage Soup with Fennel, Tomatoes, and Cannellini Beans Recipe

Introduction

This vegan cabbage soup is a comforting and nutritious meal that’s quick to make. With a flavorful broth infused with garlic, tomatoes, and coriander, it’s perfect for a healthy weeknight dinner. Plus, cannellini beans add protein and fiber for a complete dish.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped carrots
• 1 cup sliced fennel, fronds reserved for garnish
• ½ cup chopped onion
• 2 teaspoons minced garlic
• ½ teaspoon ground coriander
• ½ teaspoon salt
• 6 cups low-sodium vegetable broth
• 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
• 1 small head green cabbage (1 ½ lbs.), chopped
• 1 (15 ounce) can unsalted cannellini beans, rinsed
• 2 teaspoons sugar
• 1 teaspoon chopped fresh oregano
• Lemon zest for garnish

Instructions

1. Step 1: Heat the olive oil in a large heavy pot over medium-high heat. Add the chopped carrots, sliced fennel (reserve fronds for garnish), and chopped onion. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
2. Step 2: Add the minced garlic, ground coriander, and salt to the pot. Stir constantly and cook until fragrant, about 1 minute.
3. Step 3: Pour in the vegetable broth and diced tomatoes with their juices. Bring the mixture to a boil.
4. Step 4: Add the chopped cabbage, then reduce the heat to medium. Cook, stirring occasionally, until the cabbage is tender, approximately 20 to 25 minutes.
5. Step 5: Stir in the rinsed cannellini beans, sugar, and chopped fresh oregano. Cook until the beans are heated through, about 3 minutes.
6. Step 6: Sprinkle the soup with lemon zest and the reserved fennel fronds if desired. Serve immediately.

Tips & Variations

• For extra flavor, use homemade vegetable broth or add a splash of lemon juice just before serving.
• Swap cannellini beans for chickpeas or white kidney beans for a different texture.
• If you prefer a spicier soup, add a pinch of red pepper flakes when cooking the garlic.
• Feel free to add other vegetables like celery or kale for variety and more nutrients.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally until warmed through. This soup also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cabbage instead of fresh?

Fresh cabbage is best for texture and flavor, but frozen cabbage can be used if fresh is not available. Just note it may become softer in the soup.

Is this soup suitable for meal prep?

Yes, this soup keeps well in the fridge and freezer, making it ideal for meal prep and quick lunches or dinners throughout the week.

Vegan Cabbage Soup with Fennel, Tomatoes, and Cannellini Beans Recipe

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★★★★★

4.5 from 105 reviews

This Vegan Cabbage Soup is a delicious, hearty, and nutritious plant-based meal that comes together quickly and easily. It features a flavorful broth infused with garlic, tomatoes, coriander, and fresh herbs, complemented by crunchy cabbage, fennel, and cannellini beans for added protein and fiber. Perfect for busy weeknights, this healthy soup offers a bright, aromatic finish with lemon zest and fennel fronds, making it a satisfying and wholesome choice for vegans and vegetarians alike.

• Author: Nora
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 servings (about 12 cups) 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 cup chopped carrots
• 1 cup sliced fennel, fronds reserved for garnish
• ½ cup chopped onion
• 1 small head green cabbage (1 1/2 lbs.), chopped
• Lemon zest for garnish

Pantry

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• ½ teaspoon ground coriander
• ½ teaspoon salt
• 6 cups low-sodium vegetable broth
• 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
• 1 (15 ounce) can unsalted cannellini beans, rinsed
• 2 teaspoons sugar
• 1 teaspoon chopped fresh oregano

Instructions

1. Heat the oil and soften vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large heavy pot over medium-high heat. Add 1 cup chopped carrots, 1 cup sliced fennel (reserving fronds for garnish), and ½ cup chopped onion. Cook, stirring occasionally, until the vegetables just start to soften, about 5 minutes.
2. Add aromatics and spices: Stir in 2 teaspoons minced garlic, ½ teaspoon ground coriander, and ½ teaspoon salt. Cook, stirring constantly, until garlic is fragrant, about 1 minute, to build depth of flavor in the broth.
3. Add broth and tomatoes, bring to boil: Pour in 6 cups low-sodium vegetable broth and 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano. Bring the mixture to a boil over high heat.
4. Cook the cabbage: Add the chopped cabbage (about 1 ½ lbs.). Reduce heat to medium and simmer, stirring occasionally, until the cabbage becomes tender, 20 to 25 minutes, letting the flavors meld beautifully.
5. Add beans and seasonings: Stir in 1 (15 ounce) can rinsed unsalted cannellini beans, 2 teaspoons sugar, and 1 teaspoon chopped fresh oregano. Cook until the beans are heated through, about 3 minutes.
6. Garnish and serve: Sprinkle the soup with lemon zest and the reserved fennel fronds for a bright, fresh aroma. Serve immediately while hot for optimal flavor and enjoyment.

Notes

• Use low-sodium broth and no-salt-added canned goods to control salt levels.
• For a spicier version, add a pinch of red pepper flakes during step 2.
• Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely.
• Substitute kale or collard greens if fennel is unavailable, though this will alter the flavor slightly.
• To make this soup gluten-free, ensure all canned products are certified gluten-free.

Keywords: vegan cabbage soup, healthy vegetable soup, easy vegan soup, cabbage and fennel soup, dairy-free soup, high-fiber soup