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Cabbage and Butter Bean Soup
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4.88 from 24 votes

Cabbage and Butter Bean Soup

Course: DIET, LUNCH, soup + stew + chili
Cuisine: gluten free, Italian, nut free
Author: Dani Spies


  • 2 teaspoons of extra virgin olive oil
  • 1/2 lb of small red potatoes cut into small chunks
  • 4 cloves of garlic
  • 1/2 large yellow onion cut into 1/2 moons
  • 4 cups of chicken stock
  • 1 15- ounce can of diced tomatoes
  • 1 15 oz can of butter beans
  • 1/2 a medium cabbage cored and thinly sliced
  • Garnish with red pepper flakes and parmesan cheese.


  • Heat olive oil in a large pot over medium high heat. Add potatoes and a pinch of salt and allow to cook about five minutes. Feel free to stir the potatoes a few times youre looking for them to get nice and brown.
  • Add in the onions and garlic and cook another two minutes or so. Stir in beans, broth, tomatoes, and a hit of salt and pepper. Allow everything to come to a boil.
  • Once boiling, stir in cabbage and cook until the cabbage has wilted and is nice and tenderanother 5 minutes or so.
  • Serve with Parmesan cheese and red pepper flakesEnjoy!