Savor the comforting embrace of a hearty bowl of Cabbage and Kale Soup any day of the year. Combine earthy notes of cabbage and kale with the creamy texture of white kidney beans. Simmer to perfection in a savory tomato broth, infused with aromatic herbs and spices.
If you are looking for a cold recipe and still want to use up canned beans, I highly recommend my popular Pasta Salad with Kidney Beans or even my White Bean Caprese Salad recipe.
Use up the rest of the cabbage in one go, by make delicious Cheesy Cabbage Steak or a delicious fusion of flavors with my Greek Cabbage Salad.
Ingredients
- Garlic Cloves
- Red Onion
- Carrot
- Shredded Cabbage
- Kale
- Cannelloni Beans (White Kidney Beans)
- Canned Diced Tomatoes
- Vegetable Broth
- Oregano
See recipe card for quantities.
How to make Cabbage and Kale Soup
Chop up the garlic, onion, and carrot. Prepare the kale by cutting out the middle stem and chopping the leaves into 1 inch pieces.
Wash the chopped kale leaves in cold water. Dry them up with a clean towel.
Drizzle olive oil in a large Dutch oven on medium-high heat. Add in the garlic, onion, carrots and shredded cabbage. Cook for 5 minutes or until the veggies start to take on color.
Pour the water and the broth into the Dutch oven with the veggies. Bring to a boil.
Add the canned diced tomatoes with the juices, into the soup.
Drain and rinse the White Kidney Beans and add them, and the chopped kale, to the soup. Add the salt and dry oregano.
Return the soup to a simmer and turn the heat down to low. Place the lid on the Dutch oven and cook the Cabbage and Kale Soup for 15-20 minutes.
Serve the soup with options like homemade croutons and/or grated parmesan cheese.
Substitutions
Make this soup your own by adding vegetables, or even meat to add protein. Find below a few ideas on how to modify this recipe.
- Beans - Replace the Cannelloni beans with Red Kidney Beans, Black Beans, or even a can or Bean Medley (mixed beans).
- Extra Veggies - Add extra veggies to the soup like; celery, bell pepper, or zucchini.
- Meat - Chop up some cooked chicken breast or bacon to add to the soup, for even more protein and flavor.
Storage
Store any leftover Cabbage and Kale Soup by portioning them out into airtight containers. Place in the refrigerator for 2-3 days or in the freezer for up to a month.
Recipe
Cabbage and Kale Soup
Ingredients
- 2 tablespoon Olive Oil
- 5 cloves Garlic minced
- ½ large Red Onion finely diced
- 1 large Carrot peeled and diced
- 2 cups Cabbage shredded
- 2 cups Kale washed and dried
- 900 ml Vegetable Broth
- 2 cups Water
- 796 ml Canned Diced Tomatoes with the juice
- 1 tablespoon Dry Oregano
- 2 teaspoon Salt
- 540 ml Cannelloni Beans drained and rinsed
Instructions
- Start by preparing all of your vegetables. Chop up the garlic, onion, and carrot. Prepare the kale by cutting out the middle stem and chopping the leaves into 1 inch pieces.
- Place a large Dutch oven or soup pot on medium-high heat.
- Drizzle the olive oil in the pot and add the garlic, onion, carrots, and shredded cabbage. Cook for 5 minutes or until the veggies start to take on color.
- Pour the water, the broth, and the canned tomatoes, into the Dutch oven with the veggies. Bring to a boil.
- Drain and rinse the White Kidney Beans and add them, and the chopped kale, to the soup. Add the salt and dry oregano.
- Return the soup to a simmer and turn the heat down to low. Place the lid on the Dutch oven and cook the Cabbage and Kale Soup for 15-20 minutes.
- Optionally, serve the soup with homemade croutons and/or grated parmesan cheese.
Leave a Reply