Description
A comforting and nutritious soup made with cannellini beans and cabbage, perfect for chilly evenings.
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 liter
- 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 accurately
Instructions
- Heat 2 tbsp olive oil in a deep saucepan over medium-low heat.
- Add the leeks, celery, and chopped garlic, and fry for 15 minutes, stirring occasionally, until soft and translucent.
- Add the fresh thyme and crushed chillies, then fry for an additional minute.
- Add the cannellini beans and 100ml of water, then use a hand blender or potato masher to purée two-thirds of the mixture until smooth.
- Stir in the hot vegetable stock and add the bay leaf, then simmer for 10 minutes.
- For the lemon and garlic breadcrumbs, warm the additional oil and whole garlic cloves in a small frying pan over low heat for 5 minutes until the garlic is golden and soft.
- Add the fresh thyme leaves and breadcrumbs; season to taste. Fry, stirring continuously, for 3-5 minutes until the breadcrumbs are golden and crisp. Remove from heat and thinly slice the garlic, stirring it back into the breadcrumbs along with the lemon zest.
- Add the shredded cabbage to the soup and cook for 4 minutes, then stir in the baby spinach and simmer for 2 minutes until wilted and tender.
- Serve in bowls, discarding the bay leaf, and top with the crispy breadcrumbs.
Notes
Ideal for customization with seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg