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Cheesy Cabbage + Gnocchi Soup w/ White Beans

3 TB butter

1 onion 

1 head cabbage 

3 cloves garlic 

2 TB minced rosemary

6 cups stock (veggie or chicken) 

¼ cup tomato paste

1 15.5 oz canned white beans

1 28oz can canned chopped tomatoes 

1 package gnocchi 

3 cups grated parmesan cheese. 

Chop your onion and your cabbage. Thinly slice your garlic. 

In a large pot (I always use my dutch oven) over medium heat, start to melt your butter. Once it’s half way melted add the onion + cabbage. Saute until it is mostly cooked down, then add your rosemary + garlic. At this point can add salt + pepper too - I love salty and pepper is delicious in this soup so I did 1TB of each. 

Let reduce + cook until it’s about half it’s size. Add the tomato paste and make sure it’s integrated. Add the stock, white beans + canned tomatoes. Bring to a boil. Once boiling add the gnocchi. Boil 4-6 minutes, or until the gnocchi is done. 

Turn heat off, add cheese and let sit. You can either eat right away or all to cool and package for your flu ridden friends. 


If you eat meat this would be great with pancetta while you are cooking down the cabbage. Or you can add sausage as well. 

I love this soup spicy, so I also added 2 tsp red chili flakes.

You can also make it vegan by removing the cheese and using olive oil instead of butter. 

This is great reheated from frozen.

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