The soup with beans, potatoes, and cabbage is really fantastic, now that fresh beans are in season, we can also prepare it with those which are very tasty and tender without having to think about soaking the beans and cooking them for a long time.
However, with dried beans, it is delicious; vegetables and more will make this soup something unique both for lunch and dinner, you will immediately feel pampered.
Let’s discover together the history and art of preparing a delicious soup, enriched with beans, potatoes, and cabbage. Each ingredient tells a unique tradition, bringing with it ancient flavors and wonderful stories of the past.
A dish that not only nourishes the body but also the soul, inviting us to rediscover the pleasures of conviviality and home cooking. Get ready to let the aromas and colors of this recipe envelop you in a warm embrace!
Discovering this delicious recipe, the soup with beans, potatoes, and cabbage, we immerse ourselves in a culinary journey that caresses the palate and warms the heart. Get ready to taste a dish that combines simple autumn ingredients to create an enveloping and comforting culinary experience.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.5 oz red beans (dried)
- 3.5 oz chickpeas (dried)
- 1 carrot
- 1 stalk celery
- 2 potatoes
- 1 clove garlic
- 1 quart vegetable broth
- 2 chili peppers
- 4 tbsp tomato paste
- 2 pinches salt
- 2 pinches pepper
- 4 leaves savoy cabbage
- 4 tbsp extra virgin olive oil
Tools
- 1 Pot
- 3 Small Casseroles
Preparation
To prepare the soup with beans, potatoes, and cabbage, first, if you are not using fresh beans, soak the beans and chickpeas in plenty of cold water the night before.
The next morning, rinse and cook them; I use a pressure cooker and it’s very quick, in 18 minutes both the beans and the chickpeas are ready, so drain them and keep some of their cooking water.
Now we are ready to prepare the soup with beans, potatoes, and cabbage, so chop the carrot, celery stalk with the garlic cloves, and chili peppers.
In a pot, preferably made of clay or terracotta, heat the extra virgin olive oil and sauté the vegetables for a few minutes.
Peel and cut the potatoes into small chunks and the savoy cabbage leaves into pieces, then add them to the pot with the sautéed vegetables just prepared, mix, season with salt, and add the previously prepared vegetable broth.
Let the potatoes cook along with the rest for 10 minutes before adding the beans and chickpeas set aside along with the tomato paste diluted in a ladle of the beans’ cooking water.
Mix very well to flavor and bring to a simmer, lowering the heat.
The soup with beans, potatoes, and cabbage becomes creamier and more flavorful the longer it cooks, so adjust according to the desired consistency. We like it nice and creamy, so I did not add any more liquid and let the potatoes break down.
In any case, it takes at least 30 minutes of cooking to have a soup with beans, potatoes, and cabbage that is nice and flavorful and concentrated.
Once cooked, let the soup rest for 10 minutes before serving and…
ENJOY YOUR MEAL
Tips
The soup with beans, potatoes, and cabbage keeps in the refrigerator for 2 days stored in an airtight container.
If you want, you can freeze the soup and then let it thaw at room temperature before reheating over low heat.
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