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Cabbage and Beans Soup

Prep Time10 mins
Cook Time1 hr 10 mins
soak time8 hrs
Total Time1 hr 20 mins
Course: Soup
Cuisine: Italian
Servings: 4 people
Author: Alessandra

Ingredients

  • 800 g savoy cabbage
  • 150 g dried borlotti beans
  • 1 piece of celery
  • 2 carrot
  • 1 clove garlic
  • 1 bay leaf
  • water
  • rosemary fresh
  • extra virgin olive oil
  • salt and pepper

Instructions

  • The night before, soak the beans in a bowl.
  • First, prepare a mixture with celery, carrots and garlic. In a saucepan, brown the mixture with a little oil, let it flavor for a few minutes, stirring.
  • Add the drained beans, pour in the water to cover them, add the bay leaf and cook over medium-low heat for about 40 minutes, stirring occasionally.
  • Wash the cabbage, remove the outer leaves and cut it first in half and then into strips.
  • At this point add the cabbage and rosemary. Salt and pepper. If necessary, add more hot water or vegetable broth.
  • Continue cooking over low heat, stirring occasionally, for about 30/40 minutes or until the vegetables are tender.
  • When the soup is cooked, pour it into bowls and serve with a drizzle of extra virgin olive oil and croutons.

Notes

You can replace dried beans with pre-cooked ones, so as to halve cooking times.
If you prefer, you can blend the soup, so as to have an excellent creamy soup.