When the weather is colder and we crave something comforting and hearty, bean and cabbage soup is always the right choice. It’s a simple and rustic dish that smells of home and seasonal cooking. Borlotti and cannellini beans make the soup creamy and nutritious, while the cabbage and potatoes complete the dish with flavor and texture.
This is an easy and economical recipe, made with simple but flavorful ingredients, perfect to serve for a winter family dinner. Served with golden croutons and a drizzle of good extra virgin olive oil, it becomes a tasty and satisfying dish, ideal to share when we want genuine comfort food.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Seasonality: Autumn, Winter
Ingredients
- 4 oz canned borlotti beans
- 4 oz canned cannellini beans
- 10.5 oz Savoy cabbage (or green cabbage)
- 1 potato
- Half onion
- 1 carrot
- Half stalk celery
- 1 tablespoon tomato paste
- as needed vegetable broth
- chives
- extra virgin olive oil
- salt
- 2 slices bread (to taste, for croutons)
Tools
- Pot
- Pan
Preparation
Wash and peel the potato, cut it into cubes and set aside. Drain the beans and rinse them under running water.
Clean celery, carrot, and onion, chop them and place in a pot with a drizzle of extra virgin olive oil.
Sauté for a few moments, then add the potatoes and the beans (1).
Stir, cover with hot broth, and also add the tomato paste.
Let cook for about ten minutes, covered.
Meanwhile, wash the cabbage and cut it into julienne strips. Add it to the soup, stir, and adjust the seasoning (2). If necessary, add more broth.
Continue cooking for another 20-25 minutes or until the potatoes are tender and the cabbage is wilted and soft.
If you want to add croutons, cut the bread into cubes and brown them in a pan with extra virgin olive oil.
The bean and cabbage soup is ready, divide it among the plates and serve hot, adding a handful of chopped chives and the croutons.
Tips and Notes
You can use only borlotti or only cannellini beans (total of 8 oz), or other varieties of beans of your choice.
You can use either Savoy cabbage or green cabbage, in the same amount.
FAQ
Can I prepare the soup in advance?
Sure, you can cook it a few hours ahead and then reheat it. It will be even more flavorful.
Can I add pasta?
Of course, towards the end of cooking you can add 3-4 oz of semolina pasta, and let it cook directly in the broth. In this case, you can omit the croutons.
