You will love this warming vegetarian soup. Vegetable Soup with Cabbage is a hearty, flavorful bowl loaded with vegetables, white beans and tiny pasta. It’s quick to make, freezes well, and is perfect for cold weather or meal prep.
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.
