Italian · Dinner
Tuscan Cabbage and Bean Soup
Zuppa Cavolo, Cannellini e Pancetta Emiliana
An Emilian winter soup of Savoy cabbage and cannellini beans simmered with pancetta, onion, celery, garlic, and rosemary, finished with grated parmigiano and a drizzle of olive oil for the rich farmhouse one-bowl meal.
$
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
485Calories
24gProtein
22gFat
45gCarbs
5gSugar
8gFiber
720mgSodium
28mgChol
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Instructions
1
Prep
Dice 120g pancetta into 5mm pieces. Finely chop 200g onion, dice 60g carrot and 60g celery. Slice 6 garlic cloves. Shred 400g Savoy cabbage into 2cm ribbons. Hand-crush 120g tinned tomatoes. Drain and rinse 300g cannellini beans. Grate 40g parmigiano and chop 4 tbsp parsley.
2
Saute
Heat 4 tbsp olive oil in a heavy pot over medium heat 1 minute. Add pancetta, cook 4-5 minutes, stirring occasionally, until fat renders and edges crisp. Add onion, carrot, celery; cook 6-7 minutes, stirring, until soft and lightly golden.
3
Bloom
Add garlic, rosemary sprigs, and bay leaves. Cook 60 seconds over medium heat until garlic turns pale gold and rosemary releases its aroma.
4
Build
Add shredded cabbage in batches, stirring each to wilt before adding the next. Stir in crushed tomatoes and cook 3 minutes, stirring, until tomato darkens slightly.
5
Simmer
Pour in 800ml hot stock, 0.5 tsp salt, and 0.5 tsp pepper. Bring to a bare simmer over medium heat. Cover loosely and simmer 15-18 minutes, stirring occasionally, until cabbage is silky-tender. Add cannellini beans and cook 5 minutes uncovered, gently mashing a few beans to thicken broth.
6
Finish
Remove from heat. Discard rosemary stems and bay leaves. Stir half the parsley through the soup. Taste and adjust seasoning if needed.
7
Plate
Ladle soup into warm wide bowls. Scatter grated parmigiano and remaining parsley on top. Drizzle with 1 tsp extra virgin olive oil per bowl. Serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g (4.2 oz) pancetta
- 300g (10.6 oz) cooked cannellini beans
- 400g (14.1 oz) Savoy cabbage
- 200g (7.1 oz) yellow onion
- 60g (2.1 oz) carrot
- 60g (2.1 oz) celery
- 6 garlic cloves
- 2 fresh rosemary sprigs
- 2 bay leaves
- 120g (4.2 oz) tinned plum tomatoes
- 800ml (3 1/3 cup) chicken or vegetable stock
- 6 tbsp extra virgin olive oil
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 40g (1.4 oz) Parmigiano Reggiano
- 4 tbsp flat-leaf parsley
- 120g (4.2 oz) rustic country bread