← All recipes

🍽️ Crispy Bean and Cabbage Casserole Soup

680 kcal · 30 min · 4 servings

Ingredients

• 400 g dried white beans
• 1 Cavolo Nero (approx. 500 g)
• 4 onions
• 2 garlic cloves
• 100 g bacon strips
• 1 tsp freshly chopped rosemary
• 6 tbsp olive oil
• 400 ml vegetable broth
• 250 g chunky tomatoes (can)
• 300 g day-old white bread
• salt
• pepper (freshly ground)
• freshly grated Parmesan (for sprinkling)
• basil (for garnish)

Instructions

1. 1. Place the beans in a bowl and cover them with water. Let them soak overnight.
2. 2. Drain the soaking water the next day. Cook the beans in fresh water for about one hour until tender.
3. 3. Wash the cabbage and remove the tough stems. Cut the vegetable into bite-sized pieces.
4. 4. Peel two onions and the garlic. Dice both finely.
5. 5. Heat three tablespoons of olive oil in an oven-safe pot. Gently sauté the onions, garlic, rosemary, and bacon in it.
6. 6. Add the cut cabbage pieces to the pot. Season with salt and pepper.
7. 7. Take three quarters of the cooked beans from the cooking water. Puree them until smooth.
8. 8. Keep the remaining whole beans in a bowl for later.
9. 9. Stir the bean puree into the vegetable mixture in the pot.
10. 10. Pour in about 400 milliliters of vegetable broth. Add the tomatoes.
11. 11. Let the soup simmer on low heat for about 45 minutes.
12. 12. Preheat the oven to 220 degrees top heat.
13. 13. Five minutes before the end of the cooking time, add the whole beans and the bread slices.
14. 14. Finally, season the soup to taste with salt and pepper.
15. 15. Peel the remaining onions and slice them into rings. Distribute the rings evenly over the soup.
16. 16. Sprinkle the Parmesan over the soup. Drizzle everything with the remaining oil.
17. 17. Place the pot in the oven and bake the soup for about 10 minutes until golden brown.
18. 18. Serve the finished soup garnished with fresh basil.

Nutrition per serving

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