Minimal ingredients with maximum behavior are what you'll find in cabbage and beans! This healthy and delicious meal option is perfect if you're on a budget. Ready in just 30 minutes.
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Why You'll Love Beans And Cabbage:
Our family has a few different uses for marinara sauce, and cabbage and beans is one of them. If you're looking for a cheap meal that's just as delicious as it is comforting, I've got you covered!
Now, I know it sounds kind of weird — I get it. As a kid, if you had told me I was going to eat soup with cabbage and beans for dinner, I would have turned my nose up at the mere thought. But... if you had put a bowl of this stuff in front of me, I'd devour it and ask for more.
I like to sprinkle a little grated Romano cheese on top, and if I'm feeling especially spicy, some crushed red pepper. You can even add shredded chicken to throw some additional protein into the mix to make lunch for the week! Here are just a few more reasons to try this super simple dish:
- Low-cost ingredients
- Perfect for budget meal prepping
- Customizable
- Serve it for lunch or dinner
- Italian-American homestyle classic
Ingredients And Substitutions
- Marinara Sauce- Use as little or as much as you'd like. I prefer this dish when it's a bit more on the soupy side (as seen in the photos) so I use about 2 cups and a little water to loosen if necessary. I love my homemade marinara, but you could totally use store-bought if you prefer.
- Cabbage- I usually grab a medium head of cabbage from the produce section. I know the pre-shredded bags are tempting but I chop mine myself. When doing your shopping, opt for a cabbage that feels heavy and doesn't have too many blemishes. Skip ones with leaves that have started separating from the stem — that means they've been sitting out longer!
- Beans- I like making this with cannellini beans, but you could also use Great Northern beans instead.
How To Make Cabbage Soup With Cannellini Beans
Step 1- Prepare the cabbage.
Bring a large pot of water to a boil and add the chopped cabbage. Boil for 5-10 minutes or until softened, then drain well.
Step 2- Place cabbage and beans in a large skillet.
Drain and then add the softened cabbage, beans to a large skillet.
Step 3- Add sauce and cook.
Add sauce and cook over medium until heated through. Garnish with a sprinkle of Romano cheese and crushed red pepper flakes if you'd like, and enjoy!
Frequently Asked Questions
Yes, it's important to boil the cabbage for 5-10 minutes before cooking it with the beans and marinara. Cabbage is notoriously very tough — par-boiling it before cooking it with the other ingredients softens the texture, making it a lot more enjoyable to eat!
Canned beans (like I used here) don't need to be soaked. Simply drain and rinse them before adding them to the pot. If you choose dried beans, you'll have to soak them for several hours before cooking them separately. It's a lot more labor-intensive, so I recommend using canned.
I usually use green cabbage, and if I can't find that, savoy works as a good substitute. Both are sturdy enough for soup.
I find that the marinara sauce adds a ton of flavor to cabbage and beans, but remember that you can always spice it up — literally. Red pepper flakes are my go-to because I like spicy food. I always garnish with a very generous sprinkle of Romano cheese which adds a more salty and saovry flavor.
Tips For Making Soup With Cabbage And Beans:
- Ingredient amounts are more suggestions for this. It's all about the ratio that you like best. If you like more beans, add more beans. If you prefer it saucier, go heavy on the sauce. Don't forget that this also tastes great with shredded chicken breast added for additional protein.
- It's important to par-boil the cabbage, but don't overdo it. Boil just until softened, but not mushy. Start checking on it around the 5-minute mark and taste test to make sure it still has a bit of a bite.
- For a thicker consistency, let the beans and cabbage simmer uncovered for a few extra minutes to allow excess liquid to evaporate.
- And to thin it out, add more marinara, a splash of water, or some broth during cooking. My favorite thing is rinsing the container that held the marinara with some water and then pouring that into the pan.
- Ingredients to prep ahead- Chop the cabbage, and drain and rinse the beans in advance to save time. and if you're making marinara sauce, do that in advance (I typically make a large batch of sauce and then freeze it in smaller batches to pull out as needed).
- Leftovers and storage- Let any leftovers cool completely before storing them in an airtight container in the fridge for up to 3-4 days. I like to reheat single servings in the microwave in 30-second bursts until warmed through, or larger portions over medium-low on the stove.
Here are some Marinara variations and other sauce recipes as well:
- Marinara Sauce
- Best Ever Skillet Lasagna
- Spanish Rice
- Authentic Meatballs
- Sunday Sauce
- Grandma’s Easy Chicken Cacciatore
What To Serve With Cabbage Soup With White Beans
Crusty, rustic bread or my famous three cheese garlic bread pairs so well with beans and cabbage! You can enjoy it as is, or serve it over pasta, rice, or even mashed potatoes.
It would even work well as a side to roasted chicken, or with my authentic Italian-American meatballs and sauce. Honestly, cabbage soup with cannellini beans would taste great alongside any Italian dish!
Other Delicious Cabbage Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Cabbage and Beans
Ingredients
- 2 cups green cabbage roughly chopped
- 28 ounces canned Canellini beans rinsed and drained
- 2 cups marinara sauce depending on how liquid-y you want it (you can always add water if needed)
Instructions
- Boil the cabbage for 5-10 minutes until it's softened. Drain it well.
- Combine in a large skillet with beans and stir in sauce.
- Cook over medium high heat until heated through, about 10 minutes. Stir periodically.
- Serve immediately with a sprinkle of Romano cheese and crushed red pepper.
Video
Notes
- Ingredient amounts are more suggestions for this. It's all about the ratio that you like best. If you like more beans, add more beans. If you prefer it saucier, go heavy on the sauce. Don't forget that this also tastes great with shredded chicken breast added for additional protein.
- It's important to par-boil the cabbage, but don't overdo it. Boil just until softened, but not mushy. Start checking on it around the 5-minute mark and taste test to make sure it still has a bit of a bite.
- For a thicker consistency, let the beans and cabbage simmer uncovered for a few extra minutes to allow excess liquid to evaporate.
- And to thin it out, add more marinara, a splash of water, or some broth during cooking. My favorite thing is rinsing the container that held the marinara with some water and then pouring that into the pan.
- Ingredients to prep ahead- Chop the cabbage, and drain and rinse the beans in advance to save time. and if you're making marinara sauce, do that in advance (I typically make a large batch of sauce and then freeze it in smaller batches to pull out as needed).
- Leftovers and storage- Let any leftovers cool completely before storing them in an airtight container in the fridge for up to 3-4 days. I like to reheat single servings in the microwave in 30-second bursts until warmed through, or larger portions over medium-low on the stove.
Nutrition
Nowyat says
Jessy Freimann says