🍽️ Hearty Cabbage Soup with Beans and Bacon

Name: Hearty Cabbage Soup with Beans and Bacon
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g dried white beans; 1 Cavolo Nero (ca. 500 g); 2 onions; 2 garlic cloves; 100 g bacon strips; 1 tsp fresh chopped rosemary; 3 tbsp olive oil; 400 ml vegetable broth; 300 g stale white bread; salt; pepper (freshly ground); freshly grated Parmesan (for sprinkling)

680 kcal · 30 min · 4 servings

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Ingredients

400 g dried white beans
1 Cavolo Nero (ca. 500 g)
2 onions
2 garlic cloves
100 g bacon strips
1 tsp fresh chopped rosemary
3 tbsp olive oil
400 ml vegetable broth
300 g stale white bread
salt
pepper (freshly ground)
freshly grated Parmesan (for sprinkling)

Instructions

1. Place the beans in a bowl and cover with water. Let them soak overnight.
2. Cook the beans in the soaking water for about 45 minutes the next day. Remove from heat and reserve the cooking liquid.
3. Wash the cabbage thoroughly and remove the tough cores. Cut the vegetable into bite-sized pieces.
4. Peel the onions and garlic. Dice both ingredients into very small cubes.
5. Heat olive oil in a large pot. Gently sauté the onions, garlic, bacon, and rosemary in it over medium heat until fragrant.
6. Add the cut cabbage pieces to the pot. Season with salt and pepper to taste.
7. Remove three-quarters of the cooked beans from the pot. Puree them until smooth, for example using a hand blender.
8. Set aside the remaining whole beans so they stay in the soup later.
9. Stir the bean puree into the vegetable mixture in the pot.
10. Pour in about 400 milliliters of vegetable broth. Let the soup simmer on low heat for about 30 minutes.
11. Add the reserved whole beans in the last 5 minutes of cooking time. Let them cook through briefly.

Nutrition per serving

kcal: 680
Protein: 32 g · Fett/Fat: 28 g · Carbs: 78 g