Bean & savoy cabbage soup

Bean & savoy cabbage soup

Love the convenience of a one-dish meal simmering on the stovetop?
The rubbish weather has officially kicked in so today I have a quick and easy soup recipe that will keep you warm and satisfied on days like today.
It’s a healthy way to pack in lots of veggies in one dish, with the thyme and bay leaves turning this dish into a delicious and comforting bowl of goodness.
The broth is very delicate but flavoursome, perfect to dip fresh bread in, while the cabbage and the cannellini add more substance to the dish. I assure you, you won’t be going hungry after a bowl of this!

Bean & savoy cabbage soup recipe

Bean & savoy cabbage soup

Serves: 4 to 6

A healthy and quick soup recipe that will warm those bellies and keep those taste buds happy this season.
Ingredients
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 medium courgette, coarsely grated
  • 1 large carrot, coarsely grated
  • 2 celery stalks, finely chopped
  • 2 400g cans of cannellini beans, rinsed and drained
  • 2 small sprigs of thyme
  • 2 dried bay leaves
  • 2l of light vegetable stock made with just 2 cubes
  • 6 savoy cabbage leaves, hard middle parts removed then finely sliced
Instructions
  1. Heat the oil in a large saucepan, then add the onion and cook until soft and translucent.
  2. Add the courgette, the carrot and the celery and cook for 5 minutes on low heat until the vegetables are just soft.
  3. Add the beans, mix well, then pour in the vegetable stock and add the herbs. Bring to a simmer and cook for 10 minutes.
  4. Add the shredded cabbage and cook for a further 10 minutes until the cabbage has softened but still has a bite. Serve hot with crusty bread.
Notes
Suitable for vegans

Have you tried any new and interesting soup recipes recently?

Be first to comment

Rate this recipe: