A true winter comfort food. I adore it, especially on cold evenings, accompanied by some croutons. I’m sure you’ll fall in love with it too. I prepared some broth with stock cubes, but you can also prepare a great vegetable broth yourself.

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Difficulty: Easy
Cost: Economical
Preparation time: 40 Minutes
Portions: 6 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter, All seasons

Ingredients

7 oz broad beans (frozen or fresh)
2.5 cups water (for cooking the broad beans)
1.5 cups carrots
1.75 oz onion
1.75 oz celery
1 clove garlic
to taste olive oil
3 cups savoy cabbage
2 cups potatoes
3 cups water (for cooking the soup)
2 teaspoons vegetable broth (granular)
to taste fine salt

Steps

I used frozen broad beans. I thawed them in a bowl with a little warm water and then removed the outer skin by making a small incision with my nail.
With a slight pressure, pop the bean out of the skin.
Place them in a saucepan with half the water and cook for about an hour with the lid on.
In the meantime, chop the carrots, celery, onion, and garlic in a mixer.
Sauté the chopped mixture in a pot with a little olive oil.
Wash and cut the cabbage into thin strips.
Wash, peel the potatoes, and cut them into cubes.
Add the cabbage to the pot with the chopped vegetables.
Now add the potatoes as well.
Using an immersion blender, puree the broad beans using the remaining cooking water.
Pour the broad bean puree into the pot, add about 3 cups of water and two teaspoons of granular broth. The water should just cover the vegetables.
Cook with the lid on for about 30 minutes, adjust the salt, and season with a bit of pepper. If it’s too brothy, let it dry a bit by removing the lid.
Serve hot, accompanied by croutons.