This is the third of my 'Cabbage Series' recipes and is new to me and very different from the other two. It is also another recipe that comes to me from my fellow foodie friend Jenni. I didn't realize until trying these three recipes just how versatile cabbage is. It's also used in the traditional cooking of many countries - which was new information to me too. With these three recipes alone we've 'visited' Ireland, Ukraine (or Hungary, Sweden and others with their versions) and with this soup, Italy. Russia has a traditional soup recipe similar this one as well. This is a comfort soup at it's best - with a mild, buttery flavour and texture, while also having quite a clean simplicity about it. I love soups chock full of ingredients and quite spicy - but this was a refreshing contrast to that. With just a handful of healthy ingredients this is a super easy weeknight meal that you can prepare in just a little over the time it takes to cook the pasta. Of course, if you are going to use dried beans you will have to have this planned a day in advance to allow for the soaking overnight and the extra cooking time for the beans. Although not heavy it's substantial enough and a great vegetarian meal option. It's also a great recipe for kids and babies - my one year old loved it! Try it with different types of pasta too - the egg noodles are perfect with this, but others would work well.
- 1 can cannellini beans (white kidney beans). Navy or romano will work too.
- 3 to 4 cups (750 to 1000 ml) chicken broth (vegetable broth will work too. I suggest buying the reduced sodium kind)
- 2 teaspoons (10 ml) salt
- 3 tablespoons (45 ml) butter
- 1 medium onion, finely chopped
- 4 large cloves of garlic, coarsely chopped
- 1 lb cabbage (about 1/5 of a fairly large head of cabbage. You need one approximately 10 inches in diameter)
- 3 to 4 oz of egg noodles (as I wrote above, use whatever you have handy and try different types!)
- freshly grated romano cheese on top
Add butter to a medium hot saucepan that will be large enough to hold the soup.
Add the onion and garlic and sauté gently until softened.
Add the cabbage and continue to cook, slowly, until the cabbage has softened.
While the onions, garlic and cabbage are cooking, bring the water to cook the pasta in to a rolling boil. Add the salt, then the pasta.
When the pasta is cooked al dente drain and add to the cabbage, onions and garlic.
Add the beans and stock.
Heat to simmering, then add salt and pepper to taste. If you have parsley or another favourite herb that will work with cabbage, add a small amount to the soup at this point.
Serve immediately and add romano cheese at the table. I'm certain you will love this soup and the romano cheese makes it even better! No romano? Use parmesan instead. This is great with crusty bread or home made garlic bread. A fresh green salad would also be a nice accompaniment.