• 4servings
  • 580minutes
  • 158calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp extra virgin olive oil

  2. 2 rashers lean smoked back bacon, rinded and chopped

  3. 1 onion, chopped

  4. 2 garlic cloves, chopped

  5. 1 red pepper, seeded and finely chopped

  6. 100 g (3 1/2 oz) dried cannellini beans, soaked for at least

  7. 8 hours

  8. 1.4 litres (2 1/2 pints) hot chicken or vegetable stock

  9. 2 sprigs fresh rosemary or 1 tsp dried rosemary

  10. 100 g (3 1/2 oz) Savoy cabbage, finely shredded

  11. salt and pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan, add the bacon and onion, and cook gently for 5 minutes or until the onion is softened. Add the garlic and red pepper, and cook gently for a further 2 minutes.

  2. Drain the soaked beans and rinse under cold running water. Add them to the pan together with the stock. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat so the liquid is simmering. Skim off any froth.

  3. Add the rosemary. Partly cover the pan and simmer for 45–60 minutes or until the beans are very tender.

  4. Remove about 3 tbsp of the beans with a draining spoon, place them in a basin and mash with a fork.

  5. Add the cabbage to the soup and simmer for 5 minutes. Remove the rosemary twigs, if using fresh rosemary, then stir the mashed beans into the soup to thicken it slightly. Season with salt and pepper to taste, and serve hot.


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