STREAMING NOW: Feast with Friends

Sarasota's Cabbage and Bean Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Rustic, savory and healthy. What more could you want. I love cabbage, so this is a favorite of mine. Now, I used canned beans, but feel free to make your own or use your own stock. I make this completely vegetarian, but you can also use chicken stock if you prefer.”
READY IN:
1hr
SERVES:
8
YIELD:
6-8 Bowls
UNITS:
US

Ingredients Nutrition

  • 1 large head cabbage, cut in quarters and thin sliced
  • 1 fennel bulb, thin sliced
  • 1 lb red potatoes, diced (skin on)
  • 1 large onion, cut in quarters and thin sliced
  • 2 leeks, thin sliced
  • 8 teaspoons minced garlic (more or less to taste)
  • 1 cup white wine
  • 2 (15 ounce) cans cannellini beans, drained and rinsed (I happen to like lots of beans in mine and often use 3 cans, but 2 cans are plenty)
  • 8 cups vegetable stock (add a bit more or less depending on how you like your soup, thin vs. thick)
  • 1 bay leaf
  • 2 tablespoons fresh fresh parsley, chopped (a bit less if you like)
  • 1 pinch ground cloves (to taste ... go easy)
  • 2 tablespoons olive oil (to saute the vegetables)
  • salt
  • pepper
  • Garnish
  • olive oil
  • crouton (just crunch them up, adds a nice simple topping)
  • parmesan cheese

Directions

  1. Base -- In a large pot over medium heat, add the olive oil followed by the leeks, garlic, onions and fennel. Cook about 5 minutes until they begin to soften. Add the potatoes and cook another 3-4 minutes.
  2. Cabbage, Beans and Broth -- Add in the cabbage and stir to combine all the flavors. Then add the broth, beans, wine, cloves, salt, pepper, bay leaf and simmer a good 20-30 minutes. Finish off by adding the parsley.
  3. Serve -- Top with some grated parmesan, a drizzle of olive oil and some croutons.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: