Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa is rustic, hearty and some of the best soup you’ll make all fall and winter long!
This is probably something we can all agree on: January is a tough, L-O-N-G month. Thankfully, February is a short, but then there’s March when winter refuses to give up! However, this rustic and hearty Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa will help get you and your crew through!
The inspiration behind Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa:
This amazing soup was inspired by a visit to my parent’s farmhouse in central Wisconsin when my mother was hospitalized before she passed away. Even though the hospital was an hour away, we went there every day. When we returned home at the end of the day and it became increasingly clear she may never make it home again, we all needed something to lift our spirits.
My family is Polish and because cabbage is a mainstay in Polish cooking, there’s always seems to be a head of cabbage at my father’s house. My father is a hunter, fisherman, gardener and forest forager so his freezer is always filled. It has everything from venison Polish sausage to Wisconsin bluegills to wild blackberries. The root cellar is stocked with everything from potatoes to salsa to sauerkraut.
Because my father’s house is so well-stocked, I was able to pull this soup together with what he had on hand. It’s comforting, soul-satisfying, bone-warming, rustic, a little spicy and was just what we all needed at the time.
When to use canned beans versus dried beans:
My general rule of thumb of when to use canned beans versus cooking dried beans is how present they are in the dish I’m planning to make. For a dish like this, canned beans work fine because of the different textures going on. If I’m making a bean dish, then, by all means, it’s better to cook the beans from dried.
Although cannellini beans (or white kidney beans) are used mainly in Italian cuisine, the Poles use them in Breton Beans or Fasolka po Bretonsku, a dish that originated in England but is very popular in Poland.
Having traveled to Krakow, Poland a couple of times, I was impressed by the variety of international cuisines one can enjoy there. It’s not all pierogi and stuffed cabbage! Therefore, I used a combination of spices in this cabbage soup from other cuisines: Hungarian paprika adds to the East European feel of this soup and curry powder for an exotic Indian touch.
Warm crusty bread is all you need on the side. Stay warm and enjoy!
For more great, hearty soup recipes, be sure to try my:
- Italian Vegetable Stew
- Smoky Spanish Vegetable and White Bean Soup with Kale
- Old-Fashioned Potato, Cabbage and Kielbasa Soup
- Spicy Kale, Butternut Squash and Lentil Soup with Bacon
- Russian Cabbage Soup (Shchi)
- Spicy Italian Sausage, Whole Grain Penne and Vegetable Soup
- Sausage and Lentil Soup with Kale
Helpful tools and equipment to make Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa (Affiliate Links):
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 10 cups chicken broth
- 1 can (15-ounce) petite diced tomatoes, undrained
- 1 cup tomato or vegetable juice
- 1/2 head green cabbage, coarsely chopped
- 1 pound kielbasa (pork or turkey), halved lengthwise and thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon Hungarian paprika
- 1 tablespoon curry powder
- 3 cans (15-ounces each) cannellini beans, drained and rinsed
- salt and freshly ground black pepper, to taste
- 1/2 cup chopped fresh parsley
- Heat canola oil in a large, heavy pot over medium-high heat. Add the onion and cook 4 to 5 minutes or until it begins to soften.
- Add the carrot and celery and cook another 4 to 5 minutes or until softened.
- Add the chicken broth, tomatoes, tomato or vegetable juice, cabbage, kielbasa, garlic, paprika and curry powder.
- Bring to a boil, reduce heat, cover slightly and cook until the cabbage is tender approximately 20 to 25 minutes.
- Add the beans and heat through.
- Adjust seasoning if necessary and add salt and black pepper to taste. Stir in parsley.
Amount Per Serving Calories 384Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 48mgSodium 2228mgCarbohydrates 36gFiber 8gSugar 16gProtein 16g
This is an updated post so you may remember this photo!