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–+ servings
Warm Mediterranean cabbage bean stew with cabbage and beans ready to serve for dinner.

Mediterranean Cabbage Bean Stew

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (80 g) tomato paste
  • 1 teaspoon dried thyme or Italian seasoning
  • 1½ pounds (700 g) 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 (1 L) vegetable broth or chicken broth
  • 1 teaspoon salt adjust to taste + black pepper

  • 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.
    Step 1 Cooking onion carrot celery leek and garlic in olive oil for flavor base.
  • 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.
    Step 2 Adding chopped cabbage and broth to pot for Mediterranean cabbage bean stew.
  • 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.
    Step 3 Stirring beans and vegetables together simmering Mediterranean cabbage bean stew.
  • 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.
    Step 4 Serving Mediterranean cabbage bean stew with toasted bread parmesan and drizzle of olive oil.
Substitutions
  • 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.
 
Tips
  • 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
 
Storage
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months in airtight containers.
 
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