White bean and cabbage minestrone from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 114) by Steve Sando

  • basil
  • Parmesan rind
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute green cabbage or Tuscan kale for Savoy cabbage.

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Notes about this recipe

  • Eat Your Books

    Can substitute green cabbage or Tuscan kale for Savoy cabbage.

  • QuinceHouse on February 22, 2026

    I really enjoyed this but found that many of the vegetables disintegrated by the end. I still enjoyed the soup but would have liked for more texture.

  • jessica_qyreaf on January 29, 2026

    Having made the white bean and fennel soup from this book earlier this week, we were looking for a recipe to use up the other half of the pot of cannellini beans we’d made. We subbed in Tuscan kale as another reviewer suggested for the zucchini and green beans to make it more winter friendly. Also herbes de Provence for the fresh basil, and fennel for the celery (trying to use what we had on hand). We didn’t need to cook it the 2.5 hours before we could eat it (weeknight didn’t give us enough hours—we did about 1 hour before adding beans in last step), although I’m sure they are right that it would make the cabbage more delicious.

  • Chefjames1 on January 08, 2026

    I added hot sausage which was good but I think it still would have been great without it. There is a lot of depth from the veggies themselves (I omitted celery) and I was surprised the flavor without any added seasonings in the recipe.

  • DebCooks on November 14, 2025

    A robust soup with lots of vegetables. The layering of vegetables re. cooking each for 5 minutes after each addition delivered a rich flavor. I substituted kale for the zucchini. I used a different [Rancho Gordo] white bean than the recipe recommended, and it was still terrific.

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