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