Description
A warm and comforting bowl of Cannellini Bean and Cabbage Soup, packed with protein-rich beans and topped with crispy lemon garlic breadcrumbs.
Ingredients
Scale
- 2 tbsp olive oil
- 1 leek, halved and thinly sliced
- 2 celery sticks, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp fresh thyme leaves
- ¼ tsp crushed chillies (optional)
- 2 x 400g tins cannellini beans, drained and rinsed
- 1 vegetable stock pot, made up to 1 litre
- 1 bay leaf
- ½ sweetheart cabbage, roughly shredded
- 125g baby spinach
- 2 garlic cloves, peeled and left whole
- 5g fresh thyme leaves
- 2 slices brown bread, blitzed into crumbs (60g)
- ½ lemon, zested
Instructions
- In a deep saucepan, heat 2 tbsp of olive oil over medium-low heat. Add the leek, celery, and garlic and fry for 15 minutes until softened.
- Add thyme and crushed chillies, frying for 1 minute, then add cannellini beans and 100ml of water. Purée or mash two-thirds of the mix for texture.
- Add hot vegetable stock and bay leaf; simmer for 10 minutes.
- For the breadcrumbs, warm oil and whole garlic cloves in a frying pan over low heat for 5 minutes until the garlic is golden. Add thyme leaves and breadcrumbs, frying until golden and crisp (3-5 minutes).
- Add shredded cabbage to the soup and cook for 4 minutes. Stir in spinach and simmer for 2 minutes, until wilted.
- Serve the soup in bowls, discarding the bay leaf, and top with crispy breadcrumbs.
Notes
For extra creaminess, stir in a dollop of yogurt or crème fraîche before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg