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    Chunky Bean and Cabbage Soup

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    Chunky Bean and Cabbage Soup

    To save time, add each ingredient to the saucepan as you have chopped it, so that it can gently fry as you prepare the next. If you have some Parmesan rind, add this with the chopped tomatoes for extra flavour.

    • Preparation time: 12 minutes
    • Cooking time: 20 minutes
    • Total time: 32 minutes 35 minutes

    Serves: 6


    • 4 tbsp olive oil
    • 200g smoked back bacon, diced
    • 1 onion, diced
    • 2 sticks celery, diced
    • 2 small carrots, diced
    • 1 clove garlic, finely diced
    • 2 courgettes, diced
    • 400g can chopped tomatoes
    • 410g can borlotti beans, drained and rinsed
    • Salt and freshly ground black pepper
    • 1 small green pointed cabbage
    • Grated Parmesan, to taste


    1. Put the olive oil in a large saucepan over a medium-low heat. Add the bacon to the hot oil. Stir for a minute or two, then add the onion. Stir this into the bacon, reduce the temperature slightly and continue to fry as you dice the celery. Add to the onions. Repeat with the carrots, garlic and courgettes, then stir-fry for a couple of minutes before adding the tomatoes, Parmesan rind if you have some, and beans. Fill the empty tomato can with water twice and add to the pan. Increase the heat to high, cover and bring up to a full boil. Remove the lid, season and leave at a brisk simmer.
    2. Trim the base off the cabbage, cut in half and remove any tough outer leaves. Roughly slice the cabbage and mix into the boiling soup. Add more water if necessary, return to the boil and cook briskly for 5 minutes then serve with lots of grated Parmesan.

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