Cabbage, bean and pancetta soup recipe

10 mins to prepare and 30 mins to cook


  • 1tbsp olive oil

  • 1 large onion

  • 2 sticks celery

  • 2 carrots

  • 1 medium potato

  • 150g pack cubed pancetta

  • 4 cloves garlic, chopped

  • 2 sprigs rosemary

  • 1 bay leaf

  • half a January King cabbage

  • 400g tin cannellini beans, drained

  • Heat the olive oil in a large pan and chop and saut the onion, celery, carrotsand potato with the cubed pancetta, garlic, rosemary sprigs and one bay leaf for 8-10 minutes.
    Meanwhile, blanch half a January King cabbage, core removed and thinly sliced, in boiling salted water for 5 minutes, drain and set aside.

    Add the cannelloni beans and 1 litre stock to the pan and simmer for 30 minutes until the vegetables are soft. Add the cabbage, cover and cook for another 5 minutes.

    Season and serve with a drizzle of olive oil and crusty bread.

    Freezing and defrosting guidelines

    Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.


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