Cabbage & Bean Minestrone Soup

This recipe was inspired by one for minestrone soup. Ministrone is a traditional Italian soup, consisting of a mix of seasonal vegetables, cooked in a light stock, with some sort of carbohydrate based food, preferably pasta. Potato or rice could be used instead, to bulk it out. I had a lot of vegetables brought to me by my Dad from his allotment, that needed using up, so this seemed like the ideal kind of meal to make. Often the protein source in a minestrone soup is beans or bacon/pancetta, but these don’t contain a lot of protein and I felt I needed more, so I used turkey meatballs, but you could use anything really. Thats the beauty of this kind of meal, anything goes and just see how it turns out. My end result didn’t really look like a soup, as it was very chunky, but it did taste good and was packed with plenty of nourishing ingredients, making it a healthy dinner option. As a bonus, it creates minimal washing up, as you only need one pan and its ready in less than half an hour. 

Print Recipe
Cabbage & Bean Minestrone Soup
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
To Prepare:
  1. Peel and finely dice the onion.
  2. Peel and crush the garlic.
  3. Top and tail the celery stalks, then thinly slice.
  4. Add the onion, garlic and celery to a large saucepan with the olive oil.
  5. Shred the basil leaves.
  6. Weigh out the pasta.
  7. Make up the chicken stock.
To Cook:
  1. Heat the saucepan over a medium-high heat and fry its contents for 5 minutes, stirring regularly.
  2. Add in the meatballs and continue to fry for 2 more minutes, keep stirring.
  3. Lower the heat right down, pour in the stock, then add the pasta.
  4. Sprinkle in the basil and stir well.
  5. Cover the pan and leave for 12-15 minutes.
  6. Meanwhile, shred the cabbage.
  7. Top and tail the green beans, then cut in to thirds, quarters if they are particularly long.
  8. With 5 minutes left to cook on the pasta, add in the cabbage and green beans, stir well, then return the lid for the final 5 minutes.
  9. Once the time is up, check that the pasta is cooked, season the soup with black pepper if you like, then divide between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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