Savoy Cabbage Bean Soup
Cozy Up with a Bowl of Savoy Cabbage and Bean Soup
As the weather cools, there’s nothing quite like a hearty, flavorful soup to warm you from the inside out. Today, we’re sharing a recipe for Savoy Cabbage and Bean Soup – a Mediterranean-inspired dish that’s both comforting and incredibly nutritious. This isn’t just any bean soup; the addition of savoy cabbage adds a delightful texture and subtle sweetness that perfectly complements the earthy beans.
This recipe is a celebration of simple ingredients, transformed into something truly special. It’s a fantastic way to use pantry staples and create a satisfying meal that the whole family will enjoy. The aroma alone will fill your kitchen with warmth and invite everyone to gather around the table.
What makes this soup special?
- Mediterranean Flavors: We’ve leaned into the vibrant tastes of the Mediterranean with the use of good quality olive oil, bay leaves, and a touch of white wine vinegar for brightness.
- Texture Contrast: The tender beans and slightly crisp savoy cabbage create a wonderful textural experience.
- Nutrient-Rich: Packed with protein, fiber, and vitamins, this soup is as good for you as it tastes.
- Easy to Make: Despite its depth of flavor, this soup is surprisingly easy to prepare – perfect for a weeknight meal or a cozy weekend lunch.
Tips for the Best Savoy Cabbage and Bean Soup:
- Bean Preparation: While you can use canned beans in a pinch, we highly recommend using dried beans for the best flavor and texture. Soak them overnight for optimal results.
- Cabbage Selection: Savoy cabbage is preferred for its delicate flavor and slightly crinkled leaves, but green cabbage can be substituted if needed.
- Spice it Up: Feel free to adjust the amount of chile pepper to your liking. A pinch of red pepper flakes can also add a nice kick.
- Garnish Generously: A sprinkle of fresh parsley and a drizzle of olive oil elevate both the flavor and presentation of the soup.
Frequently Asked Questions:
Q: Can I use different types of beans?
A: Yes! Cannellini beans, Great Northern beans, or even chickpeas would work well in this recipe.
Q: Can I make this soup ahead of time?
A: Absolutely! The flavors will actually develop even more overnight. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegetarian/vegan?
A: Yes, this recipe is naturally vegetarian and vegan.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers.
Q: What wine pairs well with this soup?
A: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would be a lovely pairing.
We hope you enjoy this comforting and flavorful Savoy Cabbage and Bean Soup as much as we do! It’s a dish that’s sure to become a new favorite in your kitchen.
Savoy Cabbage Bean Soup
Ingredients
- 1 pound medium-sized dried beans
- 2/3 cup extra virgin Greek olive oil divided
- 3 large white onions peeled and finely chopped (about 3 cups)
- 3 cloves garlic finely chopped
- 2 bay leaves
- 2 1-inch strips orange zest
- 6-8 cups water
- 1 very small savoy cabbage cored and thinly sliced
- ½ cup medium sized rice like Arborio or Carnaroli
- 3 Tbsp white wine vinegar
- 2 Tbsp chopped parsley
- 1 long chile pepper cut in thin slices
- Salt and pepper to taste
Instructions
- Combine beans, olive oil, onions, garlic, bay leaves, orange zest, and water in a large pot.
- Bring to a boil, then reduce heat and simmer for approximately 2-3 hours, or until beans are tender.
- Add the sliced savoy cabbage and rice to the pot. Continue to simmer for another 20-30 minutes, or until the cabbage and rice are cooked through.
- Stir in the white wine vinegar and season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and sliced chile pepper.
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