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Borlotti Bean and Cabbage Soup

This vibrantly-hued soup is “finished with a swirl of tangy pesto as a reminder of sunshine flavours in the coldest months,” per LandLove Magazine’s suggestion — and a lovely reminder it is! Hearty and lip-smackingly satisfying, you’ll be ever so pleased with yourself for making good use of a winter green even while dreaming of warmer days to come. It’s the best of both worlds in one bowl!

Borlotti Bean and Cabbage Soup

2 tbs. olive oil
5 oz. smoked bacon (about 3 thick slices), cut crosswise into ½” pieces
1 medium onion, chopped
2 medium carrots, sliced
2 sprigs rosemary
2 medium potatoes, peeled and diced
14 oz. can tomatoes
5 cups chicken or vegetable stock
14 oz. can borlotti beans, rinsed and drained
7 oz. shredded Savoy cabbage (6-7 cups)
prepared fresh pesto, to serve
2 tbs. toasted pine nuts, to serve

Heat the oil in a large deep pan and fry the bacon over a medium heat until golden. Turn down the heat to low, add the onion, carrots, and rosemary sprigs and gently fry for 10 minutes until the vegetables are softened.

Add the potatoes and cook 2 minutes. Pour in the tomatoes (with their juices) and stock. Bring to the boil, then reduce the heat and simmer very gently for 20-30 minutes until the vegetables are tender.

Five minutes before serving, stir in the beans and cabbage and simmer until tender. Serve in bowls with a swirl of pesto and some of the toasted pine nuts sprinkled over.

One Comment Post a comment
  1. Jinny #

    I thoroughly enjoyed this soup. Perfect for a cold day. The pesto and pine nuts give it a rich flavor.

    November 10, 2013

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