Dinner

Vegan Cabbage Soup with Fennel, Tomatoes, and Cannellini Beans Recipe

Name: Vegan Cabbage Soup with Fennel, Tomatoes, and Cannellini Beans Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup chopped carrots; 1 cup sliced fennel, fronds reserved for garnish; ½ cup chopped onion; 2 teaspoons minced garlic; 1 small head green cabbage (1 1/2 lbs.), chopped; Lemon zest for garnish; ½ teaspoon ground coriander; ½ teaspoon salt; 2 teaspoons sugar; 1 teaspoon chopped fresh oregano; 6 cups low-sodium vegetable broth; 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano; 1 (15 ounce) can unsalted cannellini beans, rinsed

Byanna orden March 9, 2026March 9, 2026

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Introduction

This vegan cabbage soup is a comforting and flavorful dish that’s easy to prepare. With a broth spiced by garlic, coriander, and fresh herbs, it’s both wholesome and satisfying. Perfect for busy weeknights, this soup also includes protein-rich cannellini beans for a complete meal.

The image shows a black round pot filled with a stew made of several layers, starting with a broth that is red and slightly oily. On top of the broth, there are light yellow and pale orange cabbage leaf pieces that look soft and slightly cooked. Mixed within the cabbage are orange carrot slices, visible white beans, and small green herb sprigs, likely fennel fronds, scattered over the dish as garnish. A silver ladle with a wooden handle is placed inside the pot, partially submerged in the stew, lifting some of the cabbage and broth. The pot rests on a round wooden board, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped carrots
1 cup sliced fennel, fronds reserved for garnish
½ cup chopped onion
2 teaspoons minced garlic
½ teaspoon ground coriander
½ teaspoon salt
6 cups low-sodium vegetable broth
1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano
1 small head green cabbage (1 1/2 lbs.), chopped
1 (15 ounce) can unsalted cannellini beans, rinsed
2 teaspoons sugar
1 teaspoon chopped fresh oregano
Lemon zest for garnish

Instructions

Step 1: Heat the olive oil in a large heavy pot over medium-high heat. Add the chopped carrots, sliced fennel, and chopped onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Step 2: Add minced garlic, ground coriander, and salt to the pot. Stir constantly and cook until fragrant, about 1 minute.
Step 3: Pour in the vegetable broth and diced tomatoes with their juices. Bring the mixture to a boil.
Step 4: Add the chopped cabbage, reduce the heat to medium, and simmer. Stir occasionally until the cabbage is tender, about 20 to 25 minutes.
Step 5: Stir in the rinsed cannellini beans, sugar, and chopped fresh oregano. Cook until the beans are heated through, about 3 minutes.
Step 6: Serve the soup immediately, garnished with lemon zest and reserved fennel fronds if desired.

Tips & Variations

For extra depth, add a splash of apple cider vinegar or a squeeze of fresh lemon juice before serving.
Substitute cannellini beans with chickpeas or white kidney beans if preferred.
Use vegetable broth with no added salt to better control the seasoning.
Garnish with fresh herbs like parsley or thyme for added aroma and freshness.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.