Red cabbage and cannellini bean soup


Just look at the colour of this soup – a gorgeous aubergine colour. It pleases my inner goth, that’s for sure.

It doesn’t actually have any aubergine in it though – it’s primary ingredient is red cabbage, along with a tin of cannellini beans.

Seasonal, quick, easy and gothic – what more do you want?

Red cabbage and cannellini bean soup (serves 4)

2 tbsp olive oil
2 garlic cloves, crushed
Half a red cabbage, chopped
1 onion, chopped
1 large can cannellini beans, drained and rinsed
700ml vegetable stock
salt and black pepper

  1. Fry the onion and garlic in the olive oil for a few minutes until soft.
  2. Add the cabbage and stock and simmer for about 15-20 minutes, until the cabbage is cooked.
  3. Add the beans and salt and pepper and heat through for another 5 minutes.
  4. Blend it or leave chunky (if you blend it and it’s too thick for your taste, add more water or stock).
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