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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Bloom
Add garlic, rosemary sprigs, and bay leaves. Cook 60 seconds over medium heat until garlic turns pale gold and rosemary releases its aroma.
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.
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.
Finish
Remove from heat. Discard rosemary stems and bay leaves. Stir half the parsley through the soup. Taste and adjust seasoning if needed.
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.