Italian White Bean and Cabbage Soup
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
- Place beans in medium bowl, cover with water; stand overnight.
Rinse under cold water; drain.
- 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.
- Cook prosciutto in a non stick frying pan, over high heat for 1
minute each side or until crisp; break into shards.
- Add cabbage to soup; simmer, covered for 5 minutes or until
just wilted. Stir in juice. Serve soup topped with prosciutto and
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.