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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.
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