Cabbage and Cannellini Bean Soup with Pasta Recipe

Name: Cabbage and Cannellini Bean Soup with Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces dry cannellini beans; 8 cups water or chicken stock or veal stock; 2 bay leaves; 4 teaspoons salt; 3 tablespoons unsalted butter; 1 medium onion, chopped; 2 large cloves garlic, bruised; 1 pound cabbage, quartered and cut into thin ribbons; 2 ounces egg noodles; Salt and plenty of freshly milled black pepper to taste; Freshly grated parmigiano cheese, for the table

Servings: persons

4 ounces dry cannellini beans
8 cups water or chicken stock or veal stock
2 bay leaves
4 teaspoons salt
3 tablespoons unsalted butter
1 medium onion, chopped
2 large cloves garlic, bruised
1 pound cabbage, quartered and cut into thin ribbons
2 ounces egg noodles
Salt and plenty of freshly milled black pepper to taste
Freshly grated parmigiano cheese, for the table

1
Soak beans overnight.
2
Pick over and discard any small stones, and rinse beans well.
3
Place beans in a pot with the water or stock and bay leaves.
4
Bring to a boil; reduce to a simmer, partially cover, and cook until tender, 30 to 45 minutes.
5
Add 2 teaspoons of the salt.
6
Meanwhile, combine butter, onion, and garlic in a pot that will be large enough to hold beans and their liquid.
7
Saute gently until garlic is softened.
8
Add cabbage and stir.
9
Cover and cook over low heat until cabbage is soft, 15 to 20 minutes, stirring occasionally.
10
Meanwhile, bring 5 to 6 cups water to a rolling boil.
11
Add the remaining 2 teaspoons salt and pasta.
12
Stir, continuing to stir frequently to prevent pasta from sticking together.
13
Cook until pasta is tender but firm (al dente), then drain and add to cabbage and beans.
14
Add salt and pepper to taste.
15
Stir, and serve immediately.
16
Pass parmigiano at the table.

1038

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces dry cannellini beans, 8 cups water or chicken stock or veal stock, 2 bay leaves, 4 teaspoons salt, and more.

Yes, Cabbage and Cannellini Bean Soup with Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage and Cannellini Bean Soup with Pasta

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