There cabbage and bean soup it’s a first course simple and tasty in season. An easy and complete recipe, made with dried borlotti beans, also suitable for those who follow a set diet vegetarian or vegan.
Ingrediants
- 1 savoy cabbage
- 150 g of dried borlotti beans
- 3 tomatoes
- 2 potatoes
- 1 stalk of celery
- 1 onion
- 1 carrot
- thyme
- About 1 liter of vegetable broth
- extra virgin olive oil
- salt
- pepper (optional)
- slices of bread
There cabbage and bean soup it is a tasty one winter soup, very simple in ingredients and recipe, to be enjoyed with pleasure as a single dish, for a complete vegetarian dinner. It is prepared with i dried borlotti beans and does not include the addition of pasta, replaced by the presence of potatoes into chunks and slices of homemade bread toasted with which to serve it.
It requires a couple of hours of cooking and a night of soaking the legumes, but once in the pot it does not require special attention. In case you decide to make it with i canned beans the total cooking time will be less than two hours and you will need less broth, even if our suggestion is to start with dry pinto beans. Like all soups, this one too cabbage and bean soup it is even better eaten the next day.
Another famous and tasty winter soup which has cabbage among its main ingredients is the Tuscan Ribollita. The Grated Savoy Cabbage Soup, on the other hand, is a drier single dish that also includes the use of bacon and cheese.
OTHER TASTY RECIPES: Black cabbage soup, Barley soup, Azuki bean and potato soup, Black cabbage soup with Tuscan bread
How to prepare: Cabbage and bean soup
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
2h
- Soaking time
-
12h
- Portions
-
4 – 6
How to prepare: Cabbage and bean soup
Soak the beans in water at room temperature and let them soak overnight. When preparing the cabbage and bean soup, drain well. Browse the cabbage, wash the leaves and cut them into strips.
Chop the onion and cut the rest of the vegetables into chunks. Transfer everything to a large saucepan with 2 tablespoons of oil and 2-3 of vegetable broth and cook for a few minutes. Then add the chopped tomatoes, the fresh thyme and cook for another 5 minutes.
Now add the potatoes cut into chunks and the beans, followed by the cabbage into strips. Stir, cover flush with the hot vegetable broth (it may not be necessary to use it all) and add salt.
Bring to a boil, then lower the heat, cover and cook over low heat for a couple of hours, stirring occasionally and adding more broth only if necessary. At the end of cooking, check the salt and serve the cabbage and potato soup in bowls with toasted slices of bread cut into large cubes. adding ground pepper is entirely optional.
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