Quick bean and cabbage soup

This vegetarian soup is hearty enough for a main course.

Preparation time: 
10 minutes

Cooking time: 
15 minutes

Serves: 4

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1 large onion

3 sticks celery

1 tbsp olive oil

2 bay leaves

395g can mixed beans in a spicy tomato sauce

400g can chopped tomatoes

1 tsp bouillon powder or 1 vegetable stock cube

100g prepared and finely shredded baby leaf greens, Savoy or January King cabbage

Shavings of Parmigiano Reggiano or vegetarian alternative

Warm ciabatta bread to serve (optional)


1. Trim and finely dice the onion and celery, reserving any celery leaves for garnish.

2. Place the diced vegetables in a large covered saucepan with the olive oil and bay leaves and cook gently for 4-5 minutes until softened but not browned.

3. Add the beans with their sauce and the tomatoes to the pan. Fill each can twice with cold water, adding it to the pan with the bouillon powder or stock cube.  Bring to the boil, season to taste and remove the bay leaves. Add the finely shredded greens and cook for 3-4 minutes until tender.

4. Meanwhile, finely chop any reserved celery leaves. Season the soup again then ladle into bowls and garnish with the chopped leaves. Serve with the cheese shavings and warm ciabatta bread, if you wish.

Recipes and images courtesy of Waitrose

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