Italian butter bean and cabbage soup

Vegan | Vegetarian | Nut-free | Gluten-free

This Italian inspired butter bean & cabbage soup will keep you nice and cosy for the winter. Perfect for those cold and windy days. Add a slice of buttered bread or even some focaccia if you fancy going all out Italian. I love to serve this with a warm sun dried tomato focaccia, the combination of flavours is truly remarkable.

This hearty soup is quick and easy and full of nutrition and will fill you up for hours. Enjoy.

Ingredients

1 Celery stick

1 Carrot

1 White onion

2 Garlic cloves

1 Tin of butter beans

¼ of Savoy cabbage

1 Tin of plum tomatoes 

3 Sprigs of thyme

1 Litre of vegetable stock

Method

  1. Start by finely slicing the celery, carrot, onion and garlic. Then add to a saucepan with a drizzle of oil.
  2. Place the saucepan on the hob on a medium to high heat and cook until the celery and onion become soft and translucent.
  3. Next, add the butter beans, plum tomatoes, stock and thyme into the pan and leave to simmer for 10 minutes.
  4. After 10 minutes, add the cabbage and take out the thyme. Simmer for a further 20 minutes.
  5. Serve in a bowl with a side of warm crusty buttered bread or focaccia.
Ingredients

1 Celery stick

1 Carrot

1 White onion

2 Garlic cloves

1 Tin butter beans

¼ of Savoy cabbage

1 Tin plum tomatoes

3 Sprigs of thyme

1 Litre of vegetable stock

Method
  1. Start by finely slicing the celery, carrot, onion and garlic. Then add to a saucepan with a drizzle of oil.
  2. Place the saucepan on the hob on a medium to high heat and cook until the celery and onion become translucent.
  3. Next, add the butter beans, plum tomatoes, stock and thyme into the pan and leave to simmer for 10 mins.
  4. After 10 minutes, add the cabbage and take out the thyme and simmer for a further 20 minutes.
  5. Serve in a bowl with a side of warm crusty buttered bread or focaccia.

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