Ingredients
Method
- Heat the olive oil or butter in a large 4-quart Dutch oven or stockpot until shimmering. Add the leeks and cook over medium-low heat, stirring frequently, until soft and lightly golden, about 10 minutes. Watch closely to prevent burning.
- Add the cabbage to the leeks. Cook over medium-low heat, stirring occasionally, until the vegetables have cooked down, approximately 9 to 10 minutes. The pot will be full.
- Add garlic, half a teaspoon of salt, broth, potatoes, and a thyme bundle. Bring to a simmer, then reduce to a low simmer. Cook for about 20 minutes until the potatoes are fork-tender, or for approximately 40 minutes to achieve a softer, creamier texture that melts into the soup.
- Remove the thyme bundle. Stir in the beans and a generous squeeze of lemon to brighten the soup. Warm through for about five minutes. Taste and adjust the salt and pepper seasoning as needed. Due to varying salt levels in vegetable broths, add salt to taste. If the soup tastes bland, it likely needs more salt. Garnish with shaved parmesan and fresh thyme leaves if desired.
- Store the soup in a lidded container in the refrigerator for up to three days. For freezing, use individual containers for lunch portions or a larger container for family meals. Thaw frozen soup overnight in the refrigerator and gently reheat it on the stovetop.
Nutrition
Notes
*Olive Oil and/or Butter: I like butter because it adds richness to this soup, but if dairy free, olive oil or plant butter is fabulous as well. If opting for plant butter, and it’s salted, leave out the addition of salt and adjust to taste towards the end of cooking.
**Green or Savoy Cabbage (green pictured/savoy in video): I like both equally, but the green cabbage is not quite as soft as the savoy and adds a bit more texture with the given cook times.
***For a chunkier soup, reduce the broth by 2 C and add more to taste.
Recipe adapted from New York Times.