Hearty Cabbage and Vegetable Soup Recipe

This soup comes together in under 30 minutes and stores beautifully in the refrigerator or freezer. The white beans add creaminess and plant-based protein to keep you satisfied, while the small pasta gives the soup a comforting texture. You can easily omit the pasta to reduce carbs, or swap in different vegetables based on what you have on hand.

I don’t always use cabbage in soup, but leftover cabbage from coleslaw inspired this version. If you like tiny soup pastas, acini de pepe or other small shapes work especially well. The recipe is flexible — use chickpeas instead of white beans, or add greens like spinach or Swiss chard if you prefer.

Ingredients You’ll Need

Below is an overview of the core ingredients. Exact amounts and printable instructions are in the recipe card further down.

• Vegetables: Carrots, celery, cabbage, zucchini, diced tomatoes and onion — but feel free to add or swap vegetables based on availability.
• Beans: Canned white beans (cannellini or navy) are creamy and add protein. Chickpeas also work well.
• Greens: Kale or spinach can be stirred in at the end; Swiss chard is another good option.
• Spices: Dried oregano, basil and thyme with optional crushed red pepper for heat.
• Pasta: Small pastas like acini de pepe or orzo are ideal. Omit for a lighter, lower-carb soup.

How to Make this Vegetable Cabbage Soup

Step 1: Cook the pasta. Prepare according to package directions, drain and set aside.

Step 2: Sauté the aromatics. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook 2 minutes. Add minced garlic, sliced carrots and chopped celery and cook another 3–4 minutes until fragrant and slightly softened.

Step 3: Add vegetables, beans and seasonings. Stir in the zucchini, chopped cabbage, drained white beans, diced tomatoes (with sauce), vegetable broth, oregano, basil, thyme, paprika, crushed red pepper (if using), salt and black pepper. Reduce heat to low and simmer 6–8 minutes, or until the zucchini is just tender.

Step 4: Finish with greens and pasta. Add chopped kale (or other greens) and simmer 2–3 minutes until wilted. Stir in the cooked pasta, remove from heat and serve in bowls. Garnish with fresh herbs, grated Parmesan or extra red pepper flakes if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days. This soup also freezes well for up to 3 months — cool completely before freezing and reheat gently on the stove.

Recipe FAQ

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Vegetable Soup with Cabbage

By Julia Jolliff

A warming vegetarian soup packed with vegetables, white beans and small pasta. Freezes well for easy meal prep.

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 6

Ingredients

• 1 cup acini de pepe or other small pasta
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 large sweet onion, diced
• 3 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup cabbage, chopped
• 1 medium zucchini, sliced
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon crushed red pepper (optional)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (16-ounce) can white beans, drained
• 1 (28-ounce) can diced tomatoes in sauce
• 4 cups vegetable broth
• 2 cups chopped kale (or greens of your choice)

Instructions

• Cook the pasta according to package directions; drain and set aside.
• In a large pot heat the olive oil over medium heat. Add the onion and sauté 2 minutes.
• Add garlic, carrots and celery and sauté 3–4 minutes until slightly softened.
• Add zucchini, cabbage, white beans, diced tomatoes, vegetable broth and spices. Stir, reduce heat to low and simmer 6–8 minutes until zucchini is just tender.
• Add the kale and simmer 2–3 minutes until wilted. Stir in the cooked pasta.
• Remove from heat and serve. Top with fresh herbs and grated Parmesan if desired.

Notes

• Refrigerate in an airtight container up to 5 days.
• Freeze up to 3 months; cool completely before freezing.

Nutrition

Calories: 156 kcal, Carbohydrates: 24 g, Protein: 4 g, Fat: 5 g

Nutrition info is an approximation.