Napa Cabbage and Bean Soup {A Meatless Monday Recipe

Napa Cabbage and Bean Soup {A Meatless Monday Recipe

As an Amazon Associate I earn from qualifying purchases

This Napa cabbage and bean soup is a prime example of why I don’t mind going meatless on Mondays. It’s 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.

bowl of napa cabbage and bean soup

As you know David and I participate in Meatless Monday every Monday. We have been meatless on Mondays for years now. It started out as a challenge, but I find it easier and easier to come up with meals.

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!

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.

Of course, 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”!

a bowl of soup ready to eat

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.

ingredients to make soup

How To Make Napa Cabbage and Bean Soup

First, 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.

chopped cabbage in a bowl

Rinse the leaves with cold water.

rinsing cabbage in sink

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.

a salad spinner

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).

a pot with oil garlic and pepper flakes

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

cabbage in a pot on stove

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

beans in a colander

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

a pot of napa cabbage bean soup ready to eat

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.

a bowl of napa cabbage and bean soup

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!

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
Print Pin Rate this Recipe
5 from 1 vote

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!
Course Main Course, Soup
Cuisine Vegetarian / Meatless Monday
Keyword bean, bean soup, napa cabbage, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 330kcal

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic smashed and peeled
  • 1 pinch 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

  • Cut the bottom off the cabbage, then peel away the cabbage leaves; cut or tear into two-inch pieces. Rinse the leaves with cold water. Allow them to drain or use a salad spinner to remove excess water.
  • 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).
  • Add cabbage, toss to coat, and season with salt, to taste. Cook until cabbage is just wilted, about 2 minutes.
  • Toss the beans and chickpeas into a strainer and rinse with cold water. Shake out excess water and add them and the broth to the pot of cabbage; bring to a simmer.
  • 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.

Notes

Recipe adapted from Martha Stewart Magazine

Nutrition

Calories: 330kcal | Carbohydrates: 42g | Protein: 14g | Fat: 13g | Saturated Fat: 1g | Sodium: 1548mg | Potassium: 991mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1230IU | Vitamin C: 62.5mg | Calcium: 249mg | Iron: 3.5mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
The Mountain Kitchen
Follow me
Latest posts by The Mountain Kitchen (see all)


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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!