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    Hearty squash, bean and cabbage soup

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    Hearty squash, bean and cabbage soup

    A meal in itself with orzo pasta and beans.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • ½ tbsp olive oil
    • 70g cubed pancetta
    • 1 onion, finely chopped
    • 1 tbsp chopped rosemary
    • ½ butternut squash, peeled, deseeded, diced
    • 1.5 litres vegetable stock
    • 400g can chopped tomatoes
    • 125g orzo pasta
    • 410g can essential Waitrose cannellini beans, drained
    • ½ head essential Waitrose savoy cabbage, tough stems removed, shredded


    1. Heat the oil in a very large saucepan, then add the pancetta, onion and rosemary. Cook over a medium heat for 10 minutes, stirring often, until the onion has softened. Tip in the squash, stock and tomatoes; season. Simmer for 10 minutes, adding the orzo with 5 minutes to go. The orzo and squash should be just tender.
    2. Stir the beans and shredded greens into the soup; simmer for another 2 minutes until the greens have wilted, then season to taste. Serve with crusty bread.

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    Drinks recommendation

    With crisp, fresh citrus fruit and lifted floral aromas, this Italian specialty will complement this rich, herbaceous soup. Via Collina Falanghina 2008/09 IGT Puglia, Italy 567878


    Average user rating

    5 stars