Cabbage and Potato Soup with White Beans and Herbs

June 25, 2013 Published by Dina

To be honest, I seldom make a soup exactly the same twice. I tend to build a soup up from what I have in the fridge, what inspires me that day and of course, what I may be “in the mood for” at the time. This hearty yet not heavy soup makes a perfect complete dinner, nice when served with a crisp salad and crusty bread. One caveat: don’t use dried herbs. The aroma and flavour of fresh herbs cannot be substituted. Careful, the herb police may show up in your kitchen.


3 Tablespoon olive oil
1 small onion, chopped
2 large garlic cloves, minced
2-3 cups new potatoes, diced not too small
1 sweet potato, diced
1/2 small cabbage, shredded, thin but not too fine

8 cups vegetable or chicken stock
2 cans organic beans (white or mixed) or 3 cups home cooked beans
2 Tablespoons basil pesto
1 teaspoon hot sauce
Salt and pepper
A handful of fresh herbs (rosemary, thyme, parsley etc.)
Fresh spinach leaves

Herb mixture for topping:

1/3 cup chopped herbs (the same ones you used in the soup)
Olive oil
1 clove roasted garlic, mashed
Salt and pepper

Combine chopped herbs,  olive oil, roasted garlic and salt and pepper to taste.

Serve alongside the soup.


Heat olive oil in a soup pot

Add onion and cook until translucent

Add garlic and cook until fragrant

Add both potatoes (white and red) and cook until they begin to soften,3-5 minutes on medium heat

Add shredded cabbage and toss to coat with the oil

Add stock and bring to a boil

Lower heat to a steady simmer, add beans and cook until the vegetable are done

Add salt and pepper, basil pesto, hot sauce and fresh herbs and finish cooking the soup.

Just before serving add the spinach leaves and stir. Do this at the last moment so they remain bright green. The leaves only have to wilt, not be “cooked”

Serve in large bowls with the herb mixture and shredded parmesan to be spooned individually on top of the soup.



Cabbage and potato soup

Flat leaf parsley in my herb garden

Herbs from the market





  • Stephanie Charlebois says:

    I love this recipe, Dina. I am making it for the second time right now, using farmers’ market fresh veggies and some of my own garden herbs. Fall is definitely a good time for soups. Thanks for the recipes.

    • Dina says:

      Stephanie, so nice to hear from you. It’s time for soups again and I am glad that you found something that works or you on the blog. With your fresh market veggies and your own herbs it probably tastes even better. Now I am in the mood to make this soup again.
      Talk soon,

  • J says:

    “Herb police,” awesome : )