Ingredients

The following ingredients have 7 Servings
  • 4 Tbs Unsalted Butter, (olive oil or plant butter* (see note))
  • 5 C (436g) Leeks, sliced thin, (about two large leeks)
  • 8 C (348g) Green or Savoy Cabbage, cut into bite size pieces or thinly sliced** (see note)
  • 2 C (285g) Russet or Yellow Finn Potatoes, skins on, cut into small cubes, (about one large potato)
  • 8 C (1.7kg) Vegetable Broth (*** see note)
  • 4 Cloves of Garlic, minced
  • 1/2 tsp Sea Salt (+ more to taste, reduce to 1/4 tsp if using plant butter and adjust to taste)
  • 2 C (425g) Cooked Cannellini Beans, drained and rinsed
  • 4-5 Thyme Springs, tied
  • Squeeze of Lemon (to taste )
  • Parmesan Cheese for garnish (optional)
  • Fresh Ground Pepper

Instruction

  • In a large Dutch Oven or stock-pot, add the olive oil (or butter and melt) and heat until shimmering. Add the leeks and cook, stirring frequently on low until they're soft with a bit of golden color, about 10 minutes. Watch them close, as they can burn easily. 
  • Add the cabbage to the leeks. Cook on low stirring occassionally to cook down, about 9-10 minutes (the pot will be very full!). 
  • Add garlic, 1/2 tsp salt, broth, potatoes and thyme bundle. Bring to a simmer, then cook on low for about 20 minutes for a fork tender potato (this will vary depending on type of potato and size of cut, so test to taste), or 40 minutes to let the potatoes soften further (this time is flexible - cooking the potatoes longer will allow them to be more creamy and melt into the soup - yum!) 
  • Remove the thyme bundle, stir in the beans and a good squeeze of lemon (it brightens the soup). Warm through, about five minutes. Taste to adjust salt and pepper seasoning as needed. Due to variations in salt content in vegetable broth, add salt to taste. I'm pretty generous with it in this recipe. Garnish with parmesan and fresh thyme leaves if desired. 
  • Store in a lidded container in the refrigerator for up to three days. This soup is freezer friendly. Freeze in individual containers for lunch portion servings or a larger family size container. Thaw overnight in the fridge and gently rewarm on the stovetop.