Yummo, yummy-yum-yum… I LOVE this soup ! No need to slave away at your stove for hours making stock or boiling ham bones. You can whip this up in under half an hour and be blessed with a generous hit of flavour, not to mention a healthy, economical meal and a satisfied tum. Depending on how much soup you make you may have leftovers too which I guarantee will taste better the next day. The recipe uses chicken stock but if you want to make it vegetarian, use vegie stock or Massel’s brand chicken stock powder (like I do) which has no animal content. This recipe is adapted from Dani Spies‘ Cabbage and Butter Bean soup posted on her You Tube channel about three years ago. The grated parmesan on top right before serving + pinch of chilli flakes is mandatory goodness… don’t leave them out. I prefer the powdery-packet stuff for this soup rather than freshly shaved or grated.
P.S. I am LOVING Masterchef (Australia) in NEW YORK CITY !!!
Cabbage & Bean Soup with Parmesan and Chilli
-4 medium Desiree potatoes (chopped into small chunks)
-1/2 medium cabbage (cored and thinly sliced)
-1 brown onion (halved and sliced thinly)
-400gram can of cannelini beans (drained and rinsed)
-400gram can of diced tomatoes
-1 carrot (chopped into small chunks)
-1 stick of celery (chopped)
-3 cloves of fresh garlic (grated or minced)
-2 tablespoon’s of rice bran oil (or peanut oil)
-1 litre of chicken stock (I have successfully used Massel’s brand chicken stock powder in a litre of water for this recipe.. Massel’s has no animal content and can be served to vegetarian’s.. or alternatively use vegetable stock)
-Grated parmesan cheese to generously sprinkle on top when serving (I like about a tablespoon per bowl, but adjust according to your tastes.. My favourite is ‘Perfect Italiano’ brand in the dried pasta section of your supermarket.. I prefer it to freshly grated in this recipe)
-Dried chilli flakes, about a pinch per bowl, served right at the end
-Optional: Finely chopped fresh parsley for garnish and another dimension of flavour
-A buttered french baguette is nice with this soup, but I don’t always have the bread..it isn’t necessary
-Heat oil in your soup pot and saute chopped potatoes and carrots until you see some colour in your potatoes, at least 5 minutes.
-Add sliced onions and chopped celery, cook another two or three minutes.
-Add garlic, stir and cook-off for a minute, being careful not to burn or give it any colour.
-Add drained & rinsed cannelini beans, tinned tomatoes and chicken stock.
-Season with salt and pepper to your tastes (.. if your stock powder has a fair amount of salt in it..you may not need to add much).
-Let soup ingredients bubble on the stove for about 10 minutes or until the potatoes are soft enough to eat.
-Add thinly sliced cabbage, cover and bubble away for another 5 minutes or so. You just want it to be wilted..and not ‘mush’. The cabbage will still have some texture without it being crunchy.
-The soup is ready to eat when the cabbage is done, but it improves while ‘sitting’. If I can spare the time, I’ll let it sit for 15 or 20 minutes before dishing up.. or alternatively, let it sit for 5 minutes in your serving bowls before adding the toppings and calling “dinner time” !
-Ladle soup into bowls, sprinkle over about a tablespoon of grated parmesan cheese and a pinch of chilli flakes over each serving.
-Optional: Sprinkle over some finely chopped fresh parsley as the final garnish, for colour and an extra flavour dimension.
-Leftovers are wonderful the next day !
-Optional: Serve with slices of buttered french baguette.
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Introducing Me….Hi I'm Maria :) I've been blogging for about 8 years. You'll find all sorts of recipes here, so feel free to use the 'search' field above. I've recently started preparing food that makes me feel better. I have no interest in living off tofu sausage links. Food needs to satisfy and be gorgeous & tasty. Many of us poison ourselves each day with excess white flour, sugar and artificial additives. I want to give my fatty liver a break so I can lose a few kilo's. I'm getting more and more into enzyme's, live raw foods, superfoods, increasing my energy, improving my quality of life and yes, even increasing my life expectancy. Cooking and dining out is my bag. My passionate, edible bag. But the only cardboard you'll taste here will be my blog background, which was probably once a box for vegies. Love your food, without killing yourself. My new philosophy.
Like Foodie Wanderings?Between 500-600 people visit me here every week from all around the world. New year (2013), new-look website and finally you can 'like' this page on Facebook to keep up to date with what and where I'm eating. Until now I've been posting my random food photo's and foodie banter on my personal Facebook page. That's all changing. I've just started the Foodie Wanderings page and will pretty much post daily (where food is concerned). Today an eggplant exploded in my oven. See the photo on Facebook :)
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You can hear me on the radio…Back in highschool, I always dreaded the English teacher initiating 'read aloud' time. A chapter of a book would be selected and if you were chosen, you'd have to read a whole page (or more) to the class. When it was my turn, I ran out of breath by the second line. My hands would shake & my face would sweat. I had a fear of public speaking, no less. Today I do live radio. Not in my wildest dreams did I ever even think about such a thing for myself. The breakfast radio announcer on 96three FM found my website via Google and my first day on air was 17th of March, 2009. Me, the person who ran out of breath reading in class .... now on radio, five days a week. It wasn't my plan. But I love it ! I'm a Christian and give thanks to God for this amazing turn of events in my life. I now talk to thousands of people every week. About food ! And no more wiping the sweat from my upper lip! Since 2011 I've also been hosting a segment called 'Behind the Music' which is on weeknights after the 6pm news. The recipe segment is on Tuesday mornings with Guryel Ali, around 8.15am. Guryel asks me "Have you been wandering anywhere?" I talk about the foodie places I've visited (festivals/events/restaurants/cafes) and the meals I've eaten. Guryel always shares too. We talk general foodie news (stuff that may be in the media), recipe of the week (which I provide) and there's a prize giveaway for the first caller through to answer my question! It's a fun segment, I hope you can tune in. P.S. In this modern age of phone app's, you can listen from wherever you are in the world. There's a 96three app on the stations website '96three.com.au' - or find 96three on 'Tune In' radio (app). My timezone is GMT +10.