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Winter cabbage and bean soup

Savoy cabbage has a nutty flavour and a fantastic crunchy texture. Try it in soups, shredded in stir fries or folded into mash.

  • Timer Prep 10 min
    Cook 30 min
  • Chart 315.0 cal/
  • Chef hat Easy


Chop the onions. Thinly slice the garlic cloves. Shred the Savoy cabbage. Drain the cannellini beans. Grate the mature Cheddar.


  1. 1 Heat the oil in a large saucepan, add the chopped onion and cook over a medium heat for 3-5 minutes, until softened.
  2. 2 Add the cabbage and garlic and stir fry for 2 minutes.
  3. 3 Pour in the wine, stir in the thyme and simmer for 1 minute.
  4. 4 Add the tomatoes and stock and bring to the boil. Simmer for 15 minutes, then stir in the beans.
  5. 5 Season and simmer for a further 2 minutes. Cover and set aside.
  6. 6 Heat the grill to high.
  7. 7 Arrange the baguette slices on a baking tray. Toast under the grill on one side, then turn over and top the untoasted side with the cheese.
  8. 8 Return to the grill for 2-3 minutes, until the cheese is golden and bubbling.
  9. 9 Ladle the soup into bowls and serve with the cheesy toasts.
  • Average per serving
  • Calories 315.0kCal
  • Fat9.0g
  • Saturated3.5g
  • Salt0.47g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg