This Mediterranean cabbage bean stew is a cozy, high fiber meal that makes healthy eating simple and satisfying. It’s ready in just over 30 minutes in one pot.
For more easy soup recipes, check out our Mediterranean chickpea soup, creamy red lentil soup, quick red lentil soup, and Mediterranean lentil soup.
A Heartwarming Bowl of Flavor, Family, and Simplicity
This Mediterranean cabbage bean stew is more than just a healthy dinner 🥣. It’s a bowl of memories and comfort. Inspired by ribollita, the traditional Tuscan and Umbrian kale and white bean soup, this recipe takes me back to my childhood in Italy.
Louise and I make it often, but the real inspiration comes from my grandma Lidia. She cared for my cousin and me while our parents worked, and she cooked most of our meals with love and patience. I still remember her soaking dried cannellini beans from a local farmer, starting the stew a day in advance so the beans would turn perfectly tender.
The kitchen windows would fog from the steam as the soup simmered, the smell filling the room. Outside it was cold, and I’d draw shapes on the glass while waiting for lunch. When the church bell struck noon 🔔, we’d gather at the table for the first spoonful. Simple, warm, and nourishing, just like this healthy Mediterranean soup. 🌿
And don’t worry ⏰ you won’t need two days to make it like Grandma did. I use canned beans now, and this version comes together in just over 30 minutes in one pot for an easy, balanced, plant-forward meal anyone can enjoy. 🥬
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: Extra virgin olive oil adds richness and heart-healthy fats. You can substitute avocado oil for a milder flavor or a small knob of butter for extra creaminess.
- Onion: Use yellow or white onion for sweetness. Shallots or red onion also work if that’s what you have on hand.
- Celery: Adds a subtle freshness and depth of flavor. You can replace it with fennel for a light, anise-like aroma or omit it for a simpler easy vegetable bean soup.
- Carrots: Their natural sweetness balances the savory broth. Swap with sweet potatoes or parsnips for a cozy twist.
- Leek: Brings a delicate onion flavor. Substitute with scallions or another half onion if you prefer a stronger taste.
- Garlic: Use fresh cloves for the best aroma, but garlic powder works if you are short on time.
- Tomato paste: Adds umami and body. Crushed canned tomatoes or a spoonful of sun-dried tomato pesto make good substitutes.
- Thyme or Italian seasoning: Brings warmth and an earthy balance. Try oregano, rosemary, or even herbes de Provence for a Mediterranean flair.
- Cabbage: Any leafy green works. Mix green or savoy cabbage with kale, Swiss chard, or napa cabbage for a colorful high fiber dinner recipe.
- White beans: Cannellini, navy, or butter beans all taste wonderful. Chickpeas or lentils can be used for a different texture.
- Vegetable or chicken broth: We usually dissolve bouillon powder in hot water instead of buying cartons since it makes groceries lighter and lasts for weeks.
How to Make Mediterranean Cabbage Bean Stew
Step 1: Build the Flavor Base
Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, carrots, leek, and pressed garlic. Cook slowly for about 10 minutes, stirring often, until the vegetables are soft and fragrant.
Add the tomato paste and thyme (or Italian seasoning) and cook for 2 more minutes to deepen the flavor. This is the foundation of your vegetarian cabbage stew.
Step 2: Add the Cabbage and Broth
Rinse and chop your cabbage or mix of leafy greens, then add them to the pot.
Pour in the vegetable broth (or chicken broth if you prefer) and season with salt and pepper.
Cover with a lid and simmer for about 10 minutes, stirring once or twice, until the cabbage starts to soften.
Step 3: Blend the Beans for Creaminess
In a blender, combine one can of drained white beans with a cup of broth until smooth.
Add the blended beans and the remaining whole beans to the pot. Stir well and let everything simmer uncovered for 10 to 15 minutes until the stew thickens slightly.
This makes a cozy one pot cabbage recipe full of creamy texture and hearty flavor.
Step 4: Taste and Serve
Taste and adjust with salt and pepper, adding a splash of broth if you prefer a lighter stew. Serve with toasted crusty bread brushed with garlic, drizzled with extra virgin olive oil, and topped with a sprinkle of parmesan for a cozy, flavorful finish.
Tips
- Cook the base slowly: Sautéing onion, carrot, celery, and leek for a full 10 minutes adds a rich depth of flavor to this healthy cabbage soup.
- Use bouillon powder for broth: We usually dissolve bouillon powder in hot water instead of buying cartons of vegetable or chicken broth. It makes groceries lighter and a small tub lasts for weeks.
- Blend some of the beans: Pureeing one can of beans with broth gives the stew a creamy texture without adding cream or dairy.
- Taste before serving: The saltiness of the broth and beans can vary, so always adjust before serving.
- Add more greens: Mix cabbage with kale, chard, or spinach for extra fiber and nutrients in your easy vegetable stew.
- Let it rest before eating: Sitting for 10 minutes after cooking helps the flavors come together beautifully.
Frequently Asked Questions
Yes! While white beans like cannellini or navy are traditional, you can use chickpeas, butter beans, or lentils for variety. They all taste great in this Mediterranean bean soup.
Definitely. Try kale, Swiss chard, or napa cabbage instead. The result will still be hearty and flavorful.
Yes, it keeps well in the fridge for up to 4 days and tastes even better the next day as the flavors deepen.
Absolutely. Let it cool completely, then freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave.
We love it with crusty whole grain bread, a side of roasted veggies, or a light salad for a high fiber soup recipe that supports a balanced meal.
For a thicker texture, mash some of the beans directly in the pot. For a lighter stew, add a splash of extra broth or hot water.
More Easy Soup Recipes
- Curry lentil soup
- Tomato lentil soup
- Spiced lentil soup
- Easy tofu soup
- Coconut pumpkin soup
- Black bean soup
- Healthy vegetable soup
- Creamy healthy potato soup
If you tried this Mediterranean cabbage bean soup recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Mediterranean Cabbage Bean Stew
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 1 rib celery chopped
- 2 carrots chopped
- 1 leek thinly sliced
- 2 cloves garlic chopped
- ⅓ cup tomato paste
- 1 teaspoon dried thyme or Italian seasoning
- 1½ pounds cabbage or leafy green mix – green cabbage, savoy, kale, Swiss chard, etc.
- 3 cans white beans drained and rinsed – 15 oz / 400 g each can – or 4½ cups / 700 g cooked beans
- 4 cups vegetable broth or chicken broth
- 1 teaspoon salt adjust to taste + black pepper
Instructions
- Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 onion, 1 rib celery, 2 carrots, 1 leek, and 2 cloves garlic (all chopped). Cook for about 10 minutes, stirring often, until soft and fragrant. Stir in ⅓ cup tomato paste and 1 teaspoon dried thyme and cook for 2 more minutes to add flavor.Tip: To clean the leek, slice it lengthwise, rinse well under running water to remove any sand, then thinly slice the white and light green parts.
- Add the cabbage and broth: Chop 1½ pounds cabbage or your favorite greens and add them to the pot. Pour in 3 of the 4 cups vegetable broth and season with 1 teaspoon salt and pepper. Cover and simmer for about 10 minutes until the cabbage starts to soften.
- Blend the beans for creaminess: In the meantime, blend 1 of the 3 cans white beans with 1 cup of broth until smooth. Add the blended beans and the remaining whole beans to the pot. Stir and simmer uncovered for 10 to 15 minutes until slightly thickened.
- Taste and serve: Taste and adjust seasoning. Let the stew cool for 10 minutes before serving. Enjoy with toasted bread and a sprinkle of parmesan cheese.
Notes
- Olive oil → Avocado oil for a lighter flavor or a small knob of butter for extra creaminess.
- Onion → Yellow, white, red onion, or shallots all work depending on what you have.
- Celery → Use fennel for a hint of sweetness or omit for a simpler easy vegetable bean soup.
- Carrots → Swap with sweet potatoes or parsnips for a cozier, sweeter stew.
- Leek → Try scallions or an extra half onion if you prefer a stronger flavor.
- Garlic → Fresh is best, but garlic powder works well when you are short on time.
- Tomato paste → Crushed canned tomatoes or sun-dried tomato pesto make great substitutes.
- Thyme or Italian seasoning → Replace with oregano, rosemary, or herbes de Provence for a Mediterranean twist.
- Cabbage → Use kale, Swiss chard, or napa cabbage for a colorful high fiber dinner recipe.
- White beans → Substitute with chickpeas, lentils, or butter beans for different textures and flavors.
- Vegetable or chicken broth → Dissolve bouillon powder in hot water to save space and keep groceries lighter.
- Cook the base slowly to build deep flavor in this healthy cabbage soup.
- Use bouillon powder dissolved in hot water for broth to keep groceries lighter and save space.
- Blend some of the beans for a creamy texture without cream or dairy.
- Taste before serving since broth and beans can vary in saltiness.
- Add more greens like kale, chard, or spinach for extra fiber and nutrients in your easy vegetable stew.
- Let it rest before eating for 10 minutes so the flavors can blend beautifully
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.