Bread and Cabbage Soup - Vegan

Submitted by: monica on April 25, 2020

4-6 Servings


4 to 6 slices Italian bread
1 tablespoon olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
1 small head cabbage, chopped
1 teaspoon dried savory
1 teaspoon dried basil
1 (14.5-ounce) can diced tomatoes,
1 1/2 cups cooked or 1 (15.5-ounce) can Great Northern or other white beans, drained and rinsed
4 1/2 cups vegetable stock
Salt and black pepper


  1. Set the bread slices on the kitchen counter to dry out while you make the soup.
  2. In a large pot, heat the oil over medium heat. Add the onion, cover, and cook, until the onion is softened, about 5 minutes. Add the garlic and cabbage and cook, stirring, for 5 minutes.
  3. Add the savory, basil, tomatoes with their juice, beans, stock, and salt and pepper to taste. (The amount of salt needed depends on the saltiness of your stock.) Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are tender, about 45 minutes.
  4. When ready to serve, place a slice of bread in the bottom of each bowl and ladle the soup on top. Serve hot.

This is a classic Italian piatto povero (“peasant dish”). Sliced Italian bread placed in the bottom of the bowls is the key to this soup, adding heartiness and texture.


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