This white bean and cabbage soup started life as my take on Zuppa Toscana! My version became much more frugal and vegetarian many years ago, it tastes a million dollars despite costing pennies.
Cabbage Soup with White Beans and Leeks.
One of the underlying themes of my food is my firm belief that you do not need to spend big to eat well.Whether it is my love of cheaper cuts of meat like the beef shin in this braised beef shin recipe or ubiquitous cheap vegetables as in this simple tomato and corn soup.
Let’s face it cabbage, leek, potato and beans all cost pennies. Even more so if you grow them at home!
This soup can be scaled up to provide an incredibly tasty filling meal for as many as you like without breaking the bank.
It is also meat free meaning no need to plan and if you omit the parmesan shavings it is vegan.
The Secret to Creamy Soups Without Cream.
My Tuscany inspired white bean and cabbage soup is rich and creamy despite having never been anywhere near a cows udder.
The secret to achieving this luxurious finish is blending a little bit of the soup.
This breaks down some of the potato and beans and turns them into a wonderful creamy texture. There is no need to be prissy about this process but try to blend mainly potato and beans.
In fact, you can blitz this soup in its entirety and create the most wonderfully creamy soup that you can decant into a thermos flask and take to work.
It tastes fabulous! If you are going to do this you will need 20% more vegetable stock to get the texture right.
It is important that you get the right sort of cabbage and potato for this cabbage soup recipe.
You are looking for Savoy cabbage, that is the crinkly verdant green variety. This has a fantastic flavour but most importantly it has the right texture for this soup.
You could swap out for the white cabbage that I use in this cabbage pasta recipe if you wanted though!
On the potato front, you want something floury. A Maris Piper or King Edwards or if you are in the US something like a russet.
Don’t worry if you think you will have plenty of cabbage left over, I got you covered! My version of Bubble and Squeak will use up both the cabbage and potatoes.
Dinner is getting even cheaper this week!
- 3 Tbsp Olive Oil
- 125 g Onion
- 100 g Potato
- 100 g Leek
- 3 Garlic Cloves
- 200 g Cooked White Beans
- 500 ml Vegetable Stock
- 150 g Savoy Cabbage
- 1 Tsp Dried Oregano
- 15 g Fresh Parsley
- 5 g Parmesan Shavings
- Finely slice the garlic.
- Heat the olive oil in a large pan over a medium heat and add the garlic and saute for 2 minutes.
- Cut the potato and onion into a medium dice then cut the leek into 5mm thick coins.
- Throw in the potato, leek and onion and cook for 5 minutes until just beginning to soften.
- Pour in the vegetable stock, dried oregano and add the beans.
- Reduce the heat to low and allow to very gently simmer for 15 minutes.
- Finely shred the cabbage and chop the parsley.
- After the soup has simmered for 15 minutes check for seasoning and as salt and pepper as required.
- Add the shredded cabbage, return the lid and simmer for a further 10 minutes.
- When the soup is cooked remove about 1/4 of the soup and blitz in a blender.
- Return to the main pan and mix checking again for seasoning adding salt and pepper as required.
- Just before serving add the fresh parsley and add Parmesan shavings.
For this recipe I consider a medium dice to be around 5mm.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 2mgSodium: 791mgCarbohydrates: 55gFiber: 12gSugar: 6gProtein: 15g