White bean soup with cabbage & cheese

For me, soup is the best way to consume our daily meat broth/stock, so I’m always looking for new soup recipes. This recipe is adapted from an Italian Peasant Soup recipe I saw from eatingwell.com.

White bean soup with cabbage and cheese

*Prep ahead: Soak beans at least four hours. Will need to cook beans for 1.5-4 hours.

  • 1 cup dry white beans, navy or lima
  • 1/2 t turmeric powder
  • 1 inch piece ginger, grated
  • cooking fat
  • 1 bay leaf
  • 1 onion, sliced
  • 4 cloves garlic, finely chopped
  • 1/2 head of cabbage, sliced
  •  5 cups broth/stock
  • black pepper to grind
  • 1/2 cup grated Parmesan cheese
  1. Rinse soaked beans. With enough water to cover beans, cook with turmeric powder and ginger, at least 1.5 hours, ideally more.
  2. In a large pot, heat the cooking fat. Add the bay leaf. When it sizzles, add the onions and cook until they start to turn brown.
  3. Add the garlic and cabbage and saute for a few minutes.
  4. Add the broth and beans. Bring to a boil and turn down to a simmer. Cook until cabbage is tender, 10-15 minutes.
  5. Pour soup into bowls and top with cheese and ground black pepper.



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