Smoky cabbage and cannellini soup
A chunky soup of cabbage and white beans with smoked paprika and thyme. There is no blending here, so it is mostly chopping, then 20 minutes of leaving it alone.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Cut the tough core out of the cabbage half and shred the leaves finely. Chop the onion and carrot into small pieces and crush the garlic. Drain and rinse the cannellini beans.
- Warm the olive oil in a large pan over a medium heat. Cook the onion and carrot with a pinch of salt for 8 minutes until soft.
- Stir in the garlic, smoked paprika and thyme for 1 minute.
- Add the cabbage and stir for 2 minutes, until it begins to wilt.
- Add the chopped tomatoes and beans, with the stock cube crumbled into 600 ml of boiling water. Bring to the boil, then simmer for 20 minutes, until the cabbage is tender.
- Mash a few beans against the side of the pan to thicken the broth a little. Season well with salt and pepper and ladle into deep bowls.
Tip Shred the cabbage fine so it softens in the time given. A tin of chickpeas works if you have no cannellini beans.
Per portion
| Energy | 347 kcal |
| Protein | 16 g |
| Carbohydrate | 44 g |
| of which sugars | 25 g |
| Fat | 9 g |
| of which saturates | 2 g |
| Fibre | 17 g |
| Salt | 2.52 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- white cabbage½
- cannellini beans1 tin
- onion1
- carrot1
- garlic2 cloves
- chopped tomatoes1 tin
- vegetable stock cube1
- smoked paprika1 tsp
- olive oil1 tbsp
- dried thyme1 tsp
