
One Pot Cabbage and Bean Soup with Fresh Parmesan
This cabbage stew is based on a peasant dish from south-west France. A delicious meal that comes together in no time at all.
Nutrition Per Portion
- Calories
536
- Carbs
50.1g
- Fat
32.7g
- Fibre
14g
- Protein
13.9g
- Sugar
17.3g
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Parmesan Cheese
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Green Beans
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Chopped Tomatoes
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Lemon
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Olive Oil
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Butter Beans
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Vegetable Stock
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White Cabbage
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Fresh Thyme
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Carrot
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Celery
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Brown Onion
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Butter
![]() Parmesan Cheese |
![]() Green Beans |
![]() Chopped Tomatoes |
![]() Lemon |
![]() Olive Oil |
![]() Butter Beans |
![]() Vegetable Stock |
![]() White Cabbage |
![]() Fresh Thyme |
![]() Carrot |
![]() Celery |
![]() Brown Onion |
![]() Butter |
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0.0 min
Place a pan of water on to boil, add the stock and stir until disolved.
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0.5 min
Trim and halve the green beans.
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1.0 min
Grate the parmesan.
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2.0 min
Finely chop the onion, celery and carrot.
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6.0 min
Shred the cabbage.
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7.0 min
Heat the butter over medium heat in a frying pan until starting to sizzle.
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7.5 min
Add the onion, celery and carrots; cook for 5-6 minutes, or until softening but not browned. Add a little olive oil to help cook as required.
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12.5 min
Stir in the thyme and cabbage, and cook until the cabbage begins to wilt.
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15.0 min
Add the stock, chopped tomatoes and lemon juice and stir.
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16.0 min
Season with salt and pepper.
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17.0 min
Add the butter beans and green beans and stir through. Reduce the heat to a simmer and continue to cook until the cabbage is soft.
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22.0 min
Distribute the soup among serving bowls.
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24.0 min
Serve garnished with parmesan.
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Ingredients
Parmesan Cheese
grated
Green Beans
chopped
Chopped Tomatoes
Lemon
1/4 lemon juiced per person
Olive Oil
1 tablespoon per person
Butter Beans
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 350ml per person
White Cabbage
shredded
Fresh Thyme
Carrot
finely chopped
Celery
finely chopped
Brown Onion
finely chopped
Butter
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