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How To Make Cabbage, Potato & White Bean Soup. This is a one pot soup that's so easy to pull together requiring just a few simple steps! Serve with a squeeze of lemon and chopped fresh parsley and chunk of homemade Artisan Bread, Naan Bread or gluten-free Socca on.

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Alright, don’t linger, let’s approach this rough chop cabbage and white bean soup menu with 10 elements which are undoubtedly easy to have, and we have to process them at the very least through 9 methods. You should expend a while on this, so the resulting food could be perfect.

Composition - Rough Chop Cabbage and White Bean Soup:

1. Provide 1 for large leek
2. Get 1 medium yellow onion
3. Need 4 for large to medium carrots
4. Take 1 - Savoy cabbage
5. Provide 5-6 for small to medium potatoes
6. Get 3 cans of Cannelini or Butter beans
7. Need 3.5 liters vegetable stock
8. Take for Small handful of peppercorns
9. Need 3 bay leaves
10. Take for Salt

This soup lends itself to lots of tweaking. You can make it exactly to the recipe, and it's delicious. White Bean and Cabbage Soup Comfort Food. It's so chilly outside, and the rain and wind has returned to the Pacific Northwest.

Rough Chop Cabbage and White Bean Soup how to cook:

1. Get in the mood for a winter warmer! 🎼❄️ Listen to Haydn: The Seasons.
2. Clean the leek. Remove unwanted pieces. Slice leek in half, then finely sliced. Finely chop your onion and add to a warmed pot with a few clugs of olive oil.
3. After 5 minutes of stirring occasionally (so nothing burns) add half of a carrot very finely diced. Keep cooking down until you have golden brown onions and your leeks are pulling apart.
4. Add your roughly chopped cabbage to the pot. Stir occasionally for 5 minutes or so. You want the cabbage to be nicely coated. Add a couple more glugs of olive oil.
5. While the cabbage is cooking and you are stirring occasionally, rough slice and rough chop your carrots and potatoes respectively. Once the cabbage has turned a nice dark green in spots, fold in the veg and cook those a bit (3-5 minutes)
6. Add one liter of stock and get it boiling.
7. Add your beans to the boiling stock. Then add the rest of the stock. (2.5L or so depending on how much broth you like)
8. Ladel in to bowl and enjoy! 🙂
9. Keep your trimmed vegetable bits, onion skins and freeze them. Use those later for my homemade vegetable stock. (recipe up soon)

This vegetarian or vegan cabbage soup helps me maintain healthy eating goals. Not that I eat it to lose weight, rather, I eat it because it's nourishing, filling, super. A multilayered and warming dish based on the mountain soup-stews of eastern Piedmont. Half became a salad, with fennel, carrot and apple, all chopped as thinly as paper pushed through a Some recipes suggest the addition of pork rind and hock, cabbage and beef stock, sausages, beans. Learn how to make Cabbage-and-White-Bean Soup with Prosciutto.

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