Sarasota's Cabbage and Bean Soup Recipe

Name: Sarasota's Cabbage and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cabbage, cut in quarters and thin sliced; 1 fennel bulb, thin sliced; 1 lb red potatoes, diced (skin on); 1 large onion, cut in quarters and thin sliced; 2 leeks, thin sliced; 8 teaspoons minced garlic (more or less to taste); 1 cup white wine; 2 (15 ounce) cans cannellini beans, drained and rinsed (I happen to like lots of beans in mine and often use 3 cans, but 2 cans are plenty); 8 cups vegetable stock (add a bit more or less depending on how you like your soup, thin vs. thick); 1 bay leaf; 2 tablespoons fresh fresh parsley, chopped (a bit less if you like); 1 pinch ground cloves (to taste ... go easy); 2 tablespoons olive oil (to saute the vegetables); salt; pepper; olive oil; crouton (just crunch them up, adds a nice simple topping); parmesan cheese

Servings: persons

1 large head cabbage, cut in quarters and thin sliced
1 fennel bulb, thin sliced
1 lb red potatoes, diced (skin on)
1 large onion, cut in quarters and thin sliced
2 leeks, thin sliced
8 teaspoons minced garlic (more or less to taste)
1 cup white wine
2 (15 ounce) cans cannellini beans, drained and rinsed (I happen to like lots of beans in mine and often use 3 cans, but 2 cans are plenty)
8 cups vegetable stock (add a bit more or less depending on how you like your soup, thin vs. thick)
1 bay leaf
2 tablespoons fresh fresh parsley, chopped (a bit less if you like)
1 pinch ground cloves (to taste ... go easy)
2 tablespoons olive oil (to saute the vegetables)
salt
pepper
olive oil
crouton (just crunch them up, adds a nice simple topping)
parmesan cheese

1
Base -- In a large pot over medium heat, add the olive oil followed by the leeks, garlic, onions and fennel.
2
Cook about 5 minutes until they begin to soften.
3
Add the potatoes and cook another 3-4 minutes.
4
Cabbage, Beans and Broth -- Add in the cabbage and stir to combine all the flavors.
5
Then add the broth, beans, wine, cloves, salt, pepper, bay leaf and simmer a good 20-30 minutes.
6
Finish off by adding the parsley.
7
Serve -- Top with some grated parmesan, a drizzle of olive oil and some croutons.

274

kcal

Calories

Fat

Carbs

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 18 ingredients. The key ingredients include: 1 large head cabbage, cut in quarters and thin sliced, 1 fennel bulb, thin sliced, 1 lb red potatoes, diced (skin on), 1 large onion, cut in quarters and thin sliced, and more.

Yes, Sarasota's Cabbage and Bean Soup falls under the Soups & Stews 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.

Sarasota's Cabbage and Bean Soup

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