On these cold days, I thought of preparing a good cabbage and bean soup for dinner. It is a good, tasty, simple first course from the humble peasant tradition but with a more enveloping note. I decided to create a double texture, blending half the soup and keeping the other half whole. It is still an economical dish made with easily available products. I still had cabbage in my garden, and here is this recipe. Perfect to enjoy with the family at lunch or dinner, accompanied by crispy croutons. If you like soups, you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for the cabbage and bean soup
- 14.11 oz savoy cabbage
- 8.82 oz pre-cooked white beans (already drained)
- 3 cups water
- 1 celery
- 1 carrot
- 1 white onion
- as needed herbs (rosemary, sage, marjoram)
- 1 bouillon cube (vegetable)
Tools
- Pot
- Knife
- Cutting Boards
Steps to make cabbage and bean soup
To prepare the cabbage and bean soup, first cut 1 carrot, 1 celery, and 1 onion for the soffritto. If you don’t have time or don’t feel like it, you can also take the ready-made soffritto usually found in the supermarket freezers. Then wash the cabbage well, cut 400 grams into strips. Now take the white beans, drain them well. Take a large pot, pour some extra virgin olive oil, add the soffritto and sauté for a couple of minutes, now add the beans and sauté for another 2 minutes, add herbs to taste, I added rosemary, sage, and marjoram, then add the cabbage and sauté for 5 minutes, stirring occasionally. Then add the water, which should cover the vegetables well and a bouillon cube, I used the ready-made one.
Lower the heat and let it cook for about 30 minutes, stirring occasionally, checking if there is enough water. Once cooked, add some Parmesan cheese. You can decide whether to keep the whole soup or, as I did, blend half and keep the other half whole for a play of textures. Then serve it with a drizzle of extra virgin olive oil and a pinch of black pepper. If you like, you can add croutons.
Storage and tips
You can store the soup in an airtight container for up to 2 days.
If you want, you can keep the whole soup more brothy or blend it all.
