We recommend using butter beans in this vegan cabbage soup, as they have a delicious, subtle taste and a perfectly creamy texture which thickens the soup. Butter beans are also a good source of potassium, magnesium, and calcium.
If you haven’t got butter beans to hand, we reckon that navy beans or even chickpeas would make a great substitute. Both have would retain a similar taste and texture in the soup. Navy beans are a good source of fibre and B vitamins, and chickpeas are super rich in protein!