Cabbage And White Bean Soup |
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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 8 |
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I was looking for a different soup to make and found this recipe from the London Times food section a few weeks ago.Recipe comes from a chef named Lucas Hollweg and I was very pleased with the rich flavor and the combination of ingredients. Read more . Goes well with a loaf of fresh Italian bread. Ingredients:
4 t olive oil |
2 decent handfuls of chopped bacon |
2 medium onions, finely chopped |
4 sticks of celery, finely chopped |
6 cloves of garlic, roughly chopped |
4 small sprigs of fresh rosemary or about 2 tsp dried rosemary |
2 bay leaves |
2 cans of white beans such as cannellini or navy beans. |
if using fresh beans the equivalent of 28 ounces |
8 cups of chicken stock |
freshly ground sea salt and black pepper |
11 ounces of cabbage leaves, sliced |
parmesan cheese |
Directions:
1. Heat the oil and fry the bacon until just golden.
2. Add the onion, celery and garlic and cook until soft.
3. Add one sprig of rosemary or 2 tsp of dried rosemary and the bay leaves.
4. Add the drained beans and chicken stock.
5. Stir well, then bring to a boil.
6. Turn down the heat.
7. Cover and simmer for about 25 minutes.
8. Take out the bay leaves and season the soup with the salt and pepper.
9. Add the cabbage and stir well.
10. Return to the boil and cook for a further 6-7 minutes until the cabbage leaves are soft.
11. Check the flavor of the soup and if necessary add a bit more of salt and/or pepper.
12. Ladle into bowls and sprinkle some parmesan cheese on top.
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