If you have a few leftovers at home, you can quickly make this tasty savoy cabbage and bean soup. It’s truly a pleasure for the palate and is ideal for those following a vegan diet or for anyone wanting a detox day.
To prepare this soup you’ll only need some already-cooked cannellini beans and some savoy cabbage; you’ll surely have the other ingredients at home.
The result? A comforting and light dish, nutritious, perfect for lunch or dinner and appreciated by the whole family. What more could you want? Now I’ll explain how to prepare it.
You can find other light soups here:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2Servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 1/4 cups canned cannellini beans (about 4.2 oz dried)
- 1.1 lb savoy cabbage
- 2 tsp extra virgin olive oil
- 1 onion (I used red onion)
- 1 carrot (1 large or 2 small)
- 1/3 cup tomato pulp (or peeled tomatoes)
- as needed vegetable broth
- as needed basil
- as needed chili pepper (optional)
- as needed salt and pepper
- Points per serving = 5 WW points
Steps
First, prepare the savoy cabbage by washing it, removing the toughest part, and cutting it into thin strips.
In a large pot, soften the sliced onion, the diced carrot and the chili in a teaspoon of oil. Then add the cabbage, the tomato pulp and a little vegetable broth — just enough so the cabbage doesn’t stick to the pot. Cover and let simmer over low heat for about 5 to 10 minutes.
As soon as the savoy cabbage is tender, add the beans, cover and cook for another 10 minutes. If you prefer a soup with more broth, you can add more broth.
And in very little time you have a very flavorful savoy cabbage and bean soup. Before serving, adjust the salt, add some fresh basil and a teaspoon of oil.
This soup is great served with some stale bread placed in the bowl before pouring it in, or with pieces of friselle. Or you can add a little rice during cooking; it will be delicious that way too.
It’s an ideal soup for these first chilly days, perfect also for a detox day, and we at home really loved it.
I recommend you try it and let me know if you liked it.
Enjoy your meal!
by Giovanna Buono
Storage
You can keep this soup in the refrigerator for 4 days and you can also freeze it for 4-5 months.
