Napa Cabbage and Bean Soup {A Meatless Monday Recipe

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

As you know David and I participate in Meatless Monday every Monday. We have been meatless on Mondays going on 4 years now. It started out as a challenge, but I find it easier and easier to come up with meals. This Napa cabbage and bean soup is a prime example of why I don’t mind going meatless on Mondays.

I find myself eating a lot more vegetables these days. Summer is the one time a year that David and I both could eat nothing but vegetables for every meal. We love visiting local produce stands and buying fresh fruits and vegetables.

Sometimes I buy veggies without even knowing what I am going to do with them, but I have to say this is the first time I have ever purchased the wrong vegetable and did not know until long after the meal was eaten!

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

Yep, the soup recipe I was using called for escarole, but somehow between me being oblivious to what escarole is and looked like and the produced being mislabeled, I used Napa cabbage in place of the escarole. I did not discover this until I sat down to write this post. I realized what had happened when I became curious to know more about escarole and its nutritional benefits. I noticed the pictures I had were completely different from the ones in my search. Imagine how embarrassing it would have been to say call a Napa cabbage, “escarole”!

After laughing myself silly, about what had happened I realized that when it comes down to it, it really didn’t matter. This soup was amazing and will become part of my rotation for simple easy suppers. I don’t know how it could have been any better. David and I both loved this soup and have fallen madly in love with Napa cabbage.

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you’ll be ladling more soup into your bowl before you knew what hit you.

Here’s how I made this incredible Napa cabbage and bean soup:

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

Napa Cabbage and Bean Soup | Servings: 4 | Time: 30 Minutes

Recipe Adapted from Martha Stewart Magazine

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, smashed and peeled
  • pinch of red pepper flakes, + more for serving
  • 1 small head Napa cabbage, leaves torn into 2-inch pieces
  • 15.5 ounce can red kidney beans, rinsed and drained
  • 15.5 ounces can chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • Kosher salt and fresh cracked black pepper, to taste
  • lemon wedges and crusty bread, for serving

Directions:

Cut the bottom off the cabbage, then peel away the cabbage leaves; cut or tear into two-inch pieces.

What I liked most is that the cabbage doesn’t have the bitter core ribs like a normal head of cabbage.

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

Rinse the leaves with cold water.

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

Allow them to drain or use a salad spinner to remove excess water.

It is important to dry them as much as possible, since they will be going into hot oil.

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

Heat the oil in a medium pot over medium-heat; add the garlic and red-pepper flakes. Cook, stirring, about 1 minute, or until oil becomes fragrant (do not brown).

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

Add cabbage, toss to coat, and season with salt, to taste. Cook until cabbage is just wilted, about 2 minutes.

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

Toss the beans and chickpeas into a strainer and rinse with cold water.

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

Shake out excess water and add them and the broth to the pot of cabbage; bring to a simmer.

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

Cook until heated through, about 3 to 5 minutes.

Remove garlic and add salt and pepper if needed.

Serve with crusty bread, lemon wedges and red pepper flakes.

This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more! | TheMountainKitchen.com

It is dishes like this that could easily turn me into a vegetarian. This soup is so rich and flavorful even if I did use the wrong veggie…lol!

Napa Cabbage and Bean Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more!
Course: Main Course, Soup
Cuisine: Vegetarian / Meatless Monday
Servings: 4
Author: Debbie Spivey
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic smashed and peeled
  • pinch of red pepper flakes + more for serving (optional)
  • 1 small head Napa cabbage leaves torn into 2-inch pieces
  • 15.5 ounce can red kidney beans rinsed and drained
  • 15.5 ounce can chickpeas rinsed and drained
  • 4 cups vegetable broth
  • Kosher salt and fresh cracked black pepper to taste
  • lemon wedges and crusty bread for serving
Instructions
  1. Cut the bottom off the cabbage, then peel away the cabbage leaves; cut or tear into two-inch pieces.

  2. Rinse the leaves with cold water.
  3. Allow them to drain or use a salad spinner to remove excess water.
  4. Heat the oil in a medium pot over medium-heat; add the garlic and red-pepper flakes. Cook, stirring, about 1 minute, or until oil becomes fragrant (do not brown).
  5. Add cabbage, toss to coat, and season with salt, to taste. Cook until cabbage is just wilted, about 2 minutes.
  6. Toss the beans and chickpeas into a strainer and rinse with cold water.
  7. Shake out excess water and add them and the broth to the pot of cabbage; bring to a simmer.
  8. Cook until heated through, about 3 to 5 minutes.

  9. Remove garlic and add salt and pepper if needed.

  10. Serve with crusty bread, lemon wedges and red pepper flakes.
Recipe Notes


Recipe adapted from Martha Stewart Magazine

 

8 thoughts on “Napa Cabbage and Bean Soup {A Meatless Monday Recipe

  1. Anonymous

    That’s funny about the napa cabbage – personally I would prefer it over escarole. That’s why I love to make soup – you can make it your own 🙂

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