Traditional Savoy Cabbage and Bean Soup: the ultimate comfort food that warms the heart and palate! With the arrival of the first chills, there’s nothing better than preparing this main course, a timeless classic: incredibly good and satisfying. If you’re looking for an authentic, nutritious, and flavorful Savoy cabbage and bean soup, this is the recipe for you! Savoy cabbage, with its beneficial properties and unmistakable flavor, perfectly pairs with the creaminess and sweetness of beans, creating a unique balance. The recipe for Savoy cabbage and bean soup lends itself to a thousand interpretations; you can replace some secondary ingredients or add other spices or aromatic herbs. It’s perfect as a hearty single dish for a winter dinner, or as a robust first course for lunch. Rediscover the pleasure of true and genuine flavors with our unmistakable traditional Savoy cabbage and bean soup!
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Slow cook
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 333.06 (Kcal)
- Carbohydrates 45.67 (g) of which sugars 13.84 (g)
- Proteins 12.90 (g)
- Fat 13.93 (g) of which saturated 2.14 (g)of which unsaturated 0.29 (g)
- Fibers 15.81 (g)
- Sodium 2,171.03 (mg)
Indicative values for a portion of 650 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Savoy Cabbage and Bean Soup
- 1 onion
- 1 carrot
- 2 stalks celery
- 2 tablespoons extra virgin olive oil
- 1.1 lbs Savoy cabbage (already cleaned)
- 1.5 cups pumpkin (already cooked in air fryer)
- 1 cup borlotti beans (canned)
- 4.25 cups vegetable broth
- to taste salt
- to taste black pepper
- 2 tablespoons extra virgin olive oil
Tools
- Cutting Board
- Knife
- Pot
How to Make Savoy Cabbage and Bean Soup
To prepare the Savoy cabbage and bean soup, first prepare the vegetable broth and keep it warm. Remove the outer leaves from the Savoy cabbage and slice it into thin strips. Wash thoroughly and set aside. Proceed with preparing the vegetables for the sauté: cut the peeled carrot and onion into small regular cubes.
Dice the celery as well. In a pot, add 2 tablespoons of oil, then add the celery, carrot, and onion, sauté for a few minutes, then add the Savoy cabbage.
Season with salt and pepper and cook over high heat for about 5 minutes, so that almost all the cabbage’s water evaporates. Then add the pumpkin (I previously cooked it in an air fryer, but boiled or just blended is fine too) and cook for another 5 minutes, stirring often.
Add the borlotti beans as well, cover with vegetable broth, close with a lid and cook for 30 to 45 minutes, until everything is soft and amalgamated. Serve with bread croutons. Enjoy your meal!
Storage
You can store the Savoy cabbage and bean soup in the refrigerator for 2 days, in an airtight container. You can freeze the cooked soup for 3 months.
FAQ (Questions and Answers)
Can I use dried beans instead of canned ones?
Absolutely yes! For a traditional Savoy cabbage and bean soup, using dried beans (like borlotti or cannellini) is ideal. Remember to soak them for at least 8-12 hours before cooking and cook them separately until tender before adding them to the cabbage. Fresh beans can also be used.
How can I make the Savoy cabbage and bean soup creamier?
For a creamier texture, you can take a ladleful of soup (including beans and cabbage) and blend it with an immersion blender, then reincorporate it into the rest of the Savoy cabbage and bean soup. Alternatively, you can mash some of the cooked beans before adding them.
Can I add other ingredients to enrich the recipe?
Of course! This Savoy cabbage and bean soup recipe is very versatile. You can add diced potatoes to make it more hearty, or a piece of pork rind and/or crumbled sausage for a more intense and rustic flavor. A sprinkle of freshly grated Parmigiano Reggiano when serving is always a good idea.
What are the best types of cabbage and beans to use?
For cabbage, the classic curly Savoy cabbage is perfect, but smooth Savoy cabbage is also fine. For beans, borlotti (fresh, dried, or canned) are the most suitable for their robust flavor, but cannellini are a great alternative for a Savoy cabbage and bean soup with a more delicate taste.
Can I prepare the soup in advance?
Absolutely, yes! As with many soups and stews, Savoy cabbage and bean soup gains flavor if prepared in advance, even a day before. The ingredients will have more time to blend and release all their aromas. Just reheat it before serving.
