Italian White Bean Soup

With carrots and cabbage, flavored with marjoram.

I don’t know if I have ever made this soup before. I found it while going through Mom’s recipes so I thought, let’s try it! While Marjoram is a related herb to Oregano, it’s sweeter, milder and has a more mint/citrus flavor versus the pungency of Oregano. I really like this soup because it’s got a little sweetness to it from the honey and Marjoram, with lemon and mustard to balance the taste. Marjoram is a great spice that we don’t use enough. Thanks mom, for using it in this bean soup!

Take note: this recipe makes almost a gallon of soup. You will have to use your big pot to cook it. Trust me, it’s worth it. I gave some to my neighbors and everyone gave it 5 stars!!!

I recommend using Great Northern white beans. I used a small package, so there wouldn’t be any left over. Soak them for 6 or 8 hours, or overnight. They take a little over an hour to cook. When you get to the hour mark, you can start chopping and cooking the vegetables. By the time they are all done, your beans will be soft, and you can puree some of them and mix everything together. Myra chopped the carrots up. James wanted to cut them into coins. I think it looks prettier with coins myself.

Italian White Bean Soup

With carrots and cabbage, flavored with Marjoram

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

soak the beans 8 hours hrs

Total Time 10 hours hrs 15 minutes mins

Course Soup

Cuisine Italian American

Servings 3 quarts (about 10 servings

Equipment

• 1 large soup pot
• 1 smaller pot, to cook the vegetables in.
• knife and measuring tools

Ingredients

  

• 2 cups Great Northern dried beans, (1 pound or one small bag of white beans)
• 3 TBLS vegetable oil
• 6 garlic minced
• 1 1/2 cups yellow onion, chopped
• 1 TBLS dried marjoram
• 1 1/2 TBLS dry mustard
• 1 tsp. black pepper
• 1 TBLS salt
• 5 cups water
• 1 small head of cabbage, shredded or chopped fine
• 1 lb. carrots, peeled and chopped or cut into small coins
• 1/2 cup lemon juice (bottled is fine)
• 1/4 cup honey
• 1 TBLS. veggie or chicken base
• 1/2 cup packed parsley, chopped fine

Instructions

 

• Soak the dried beans for 6 to 8 hours, or overnight in plenty of water.
• Rinse the beans, add to your big soup pot with 7 cups of water. Bring to a boil and reduce the heat to simmer. Cook on medium low for 1 hour, or until beans are starting to get soft.
• Sauté garlic and onion in 3 TBLS oil on medium until soft (7 to 10 minutes).

  Add marjoram, dry mustard, black pepper, salt , cabbage and 5 cups of water.

  Bring to a boil and simmer for 30 minutes.
• Add the carrots. Cook for 5 minutes.

  Add the lemon juice, honey and TBLS of veggie or chicken base.
• By now, your beans should be soft. Puree or mash 2 or 3 cups of beans.

  Mix in the vegetables. Add the parsley. Serve.

Notes

Since it makes a lot, you can freeze some and re-heat another time.

Keyword cabbage, carrots, lemon and honey, marjoram, Vegan, white beans