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Italian White Bean and Cabbage Soup

Serves 2

Ingredients

1 cup (200g) dried cannellini beans

1 teaspoon olive oil

1 medium brown onion (150g), chopped coarsley

1 celery stalk (150g), chopped coarsely

2 cloves garlic, sliced thinly

1.5 litres (6 cups) salt-rduced vegetable stock

1 slice prosciutto (15g)

300g cabbage, shredded finely

3 teaspoons lemon juice

2 tablespoons fresh flat-leaf parsley leaves 

Cooking instructions

  1. Place beans in medium bowl, cover with water; stand overnight. Rinse under cold water; drain.
  2. Heat oil in large saucepan over medium heat; cook onion, celery and garlic, stirring, for 5 mins, or until softened. Add stock and beans to the pan, bring to boil; reduce heat, simmer, covered, for 50 minutes or until beans are tender.
  3. Cook prosciutto in a non stick frying pan, over high heat for 1 minute each side or until crisp; break into shards.
  4. Add cabbage to soup; simmer, covered for 5 minutes or until just wilted. Stir in juice. Serve soup topped with prosciutto and parsley leaves.  

 

TIPS: Soak a large quantity of beans and boil until tender, store in the freezer in airtight bags so that you have beans on hand. You can use thinly sliced bacon or leftover chicken instead of prosciutto. Add some finely shredded fresh sage leaves when frying the onion, if you like. 

 

Preparation Time: Overnight refrigeration + 1 hrs 15 mins

Nutritional Information:

 

 

per serve

Energy

2199kJ

Protein

38.8g

Fat

24g

Saturated Fat

3.7g

Carbohydrate

28.4g

Fibre

29.8g

Sodium

338mg

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