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Cabbage, bean and pancetta soup
4.0 (308 reviews)
A take on the classic winter minestrone with softened sweet root vegetables, celery and pancetta gently simmered with beans and cabbage. Just before serving, drizzle over some extra virgin olive oil and make sure there is plenty of crusty bread on the table.
Total Time40
Servings4
358
Caloriesper servingNutrition Information
358
Calories
16 grams fat
Fat
32.8 grams carbohydrate
Carbs
14.6 grams protein
Protein
12.3 grams fibre
Fiber
14 grams sugar
Sugar
Ingredients
- 1 tbsp olive oil
- 1 large onion
- 2 sticks celery
- 2 carrots
- 1 medium potato
- 150g pack cubed pancetta
- 4 cloves garlic, chopped
- 2 sprigs rosemary
- 1 bay leaf
- ½ cabbage, finely sliced
- 400g tin cannellini beans, drained
- 1 vegetable stock cube, made up to 1 litre
Instructions
- 1Heat the olive oil in a large pan and chop and sauté the onion, celery, carrots and potato with the cubed pancetta, garlic, rosemary sprigs and one bay leaf for 8-10 minutes.
- 2Meanwhile, blanch half a cabbage, core removed and thinly sliced, in boiling salted water for 5 minutes, drain and set aside.
- 3Add the cannelloni beans and the stock to the pan and simmer for 30 minutes until the vegetables are soft. Add the cabbage, cover and cook for another 5 minutes.
- 4Season and serve with a drizzle of olive oil and crusty bread.