Italian Cabbage And White Bean Soup
serves 2-4
This is a mostly healthful soup, with a bit of pancetta for some extra flavor. If you want, you could leave it out...but it's just so good. Bacon will do as well.
2 tablespoons olive oil
1 medium onion, chopped
1/4 cup diced pancetta (or 3 pieces of thick-cut bacon, diced)
5 cloves garlic, minced
1 stalk celery, chopped
4 cups low-sodium chicken broth
3 cups canned white beans, rinsed and drained
1 head green cabbage, sliced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 teaspoon lemon juice
prep: 15 minutes
total: 50 minutes
large pot
can opener
1. Prep all the ingredients. Heat the olive oil in a large pot over medium heat. When the oil is hot and shimmering, stir in the onion and cook until it softens, 4-6 minutes.
2. Add the pancetta and cook until it's slightly browned, 3-4 minutes. Stir in the garlic and cook 30 seconds.
3. Add the celery, chicken broth and beans and stir to combine. Simmer until the beans are very tender, 10-15 minutes.
4. Stir in the cabbage in batches and cook until it has wilted. Add the parsley and basil, and simmer 3 minutes more. Taste for seasoning and add more salt or pepper as needed. Stir in the lemon juice just before serving.
2. Add the pancetta and cook until it's slightly browned, 3-4 minutes. Stir in the garlic and cook 30 seconds.
3. Add the celery, chicken broth and beans and stir to combine. Simmer until the beans are very tender, 10-15 minutes.
4. Stir in the cabbage in batches and cook until it has wilted. Add the parsley and basil, and simmer 3 minutes more. Taste for seasoning and add more salt or pepper as needed. Stir in the lemon juice just before serving.
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