French Peasant Soup


Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This is a hearty and savory stewlike soup. After thirty-five years, it remains a weekly favorite.


  • 12 ounces Great Northern beans, picked over
  • 1 small onion, chopped
  • 8 cloves garlic, minced
  • ½ cup olive oil
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • ¼ teaspoon dried basil
  • 6 carrots, chopped
  • ½ bunch celery, chopped
  • ¼ cup chopped parsley
  • 4 tablespoons (½ stick) butter
  • 1 small head green cabbage, chopped
  • 5 medium potatoes, diced
  • Salt, to taste
  • 1 teaspoon black pepper


  1. Bring 4 quarts water to a boil in a large covered pot. Add the beans, reduce the heat to medium, and cook, uncovered, for 30 minutes, stirring frequently.
  2. Add the onion, garlic, olive oil, thyme, bay leaf, basil, carrots, celery, parsley, butter, and cabbage. Bring to a boil, then reduce the heat to low and simmer for 1½ hours, stirring frequently, until the beans are nearly tender.
  3. Add the potatoes, salt, and pepper. Continue simmering for 30-45 minutes, until the beans are very soft and the soup is thick. Taste for seasoning.