Waitrose and Partners
Tuscan-style cannellini bean & vegetable soup

Tuscan-style cannellini bean & vegetable soup

Elly Curshen's recipe for leftover Savoy cabbage is perfect if you sometimes struggle with chopping. The cabbage can be cut or just ripped up, with the result closer to a stew than a soup. It’s wonderful served with a thick slice of toast, rubbed with garlic and drizzled with olive oil.

0 out of 5 stars(0) Rate this recipe
HealthyHigh fibre3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 tbsp olive oil
  • 400g pack Cooks’ Ingredients Soffritto Mix
  • 4 clove/s garlic, peeled
  • 2 x 400g cans Essential Cannellini Beans
  • 400g can chopped tomatoes
  • 1 tbsp bouillon powder
  • 5 sprig/s rosemary
  • 100g Savoy cabbage, core removed, shredded into 1cm ribbons
  • 25g Parmigiano Reggiano, finely grated, to serve
  • 2 tbsp extra virgin olive oil, to drizzle
  • ½ lemon, cut into wedges

Method

  1. Heat the oil in a large saucepan over a medium heat. Add the soffritto and a big pinch of sea salt flakes. Put a lid on the pan and cook for a couple of minutes, stirring often.

  2. Lightly crush the garlic to break the cloves open, using the bottom of a mug, a rolling pin or the side of a cook’s knife. Add to the pan and cook, covered, stirring occasionally, for 10 minutes more. Meanwhile, boil the kettle.

  3. Add the beans (with the liquid from the cans), chopped tomatoes, 1L boiling water, the bouillon and rosemary. Season with black pepper. Stir, bring to the boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the vegetables are tender.

  4. Remove the rosemary stalks. If liked, blend about ¼ of the soup until smooth, then return it to the pan to thicken. Add the cabbage and heat through until wilted but still al dente, about 5-6 minutes. Serve topped with parmesan, a drizzle of extra virgin olive oil and lemon wedges for squeezing over.

Cook’s tip

The soup tastes even better the next day, so cool, cover and refrigerate for 1-2 days, then thoroughly reheat portions as and when you want. If you want to chop your own vegetables instead of using the soffritto, use 1 medium onion, finely diced, 1 large carrot, peeled and diced, and 1 celery stick, diced. 

More leftover ideas

1. Stir fried Savoy cabbage with chilli, ginger & garlic Shred the cabbage and stir fry with finely grated garlic and ginger. Dress with soy and finely chopped red chilli, then serve.

2. Cabbage & cheese gratin Instead of cauliflower cheese, try using big chunks of blanched Savoy cabbage. Top with extra cheese and breadcrumbs, then bake until bubbly and golden brown.

3. Miso-roasted cabbage Brush wedges of Savoy cabbage with a mixture of 1 part each miso paste, toasted sesame oil and maple syrup to 2 parts oil. Roast for 20 minutes, flipping the wedges halfway. Sprinkle with sesame seeds, then serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,325kJ/ 318kcals

Fat

14g

Saturated Fat

3g

Carbohydrates

27g

Sugars

9g

Fibre

12g

Protein

14g

Salt

1.3g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet