Cannellini Bean, Pancetta and Cabbage Winter Broth with Parsley Pesto

  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Total time: 55 minutes 55 minutes

Serves: 6


3 tbsp extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
70g Cooks’ Ingredients Diced Pancetta
1 medium carrot, diced
1 stick celery, diced
2 fresh bay leaves
400g can essential Waitrose Cannellini Beans, drained
1.2 litres vegetable or chicken stock
1 pointed cabbage, shredded
20g pack Cooks’ Ingredients Flat Leaf Parsley
1 tsp capers
4 tbsp grated Parmigiano Reggiano


1. Heat 1 tbsp of the oil in a large saucepan and add the
onion, garlic, pancetta, carrot and celery and cook over
a low heat for 10–12 minutes until soft but not browned.
Add the bay leaves, drained beans and the stock. Season
and bring to the boil. Simmer for 10–15 minutes until the
vegetables are tender. Remove the bay leaves, then purée a third to a half of the soup in a blender or processor until smooth and return to the pan with the shredded cabbage. Simmer for a further 6–8 minutes until
the cabbage is tender.

2. While the soup is cooking, whizz the parsley, capers and
remaining oil in a blender to give a coarse paste, then stir
in the Parmesan and season to taste. Serve in warm deep
soup bowls with a spoonful of the pesto stirred through.

Cook’s tip
You can use any kind of cabbage or kale for this soup.