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Cabbage & bean soup


  • Heat the oil in a large heavy-bottomed pot and gently saute the onion, bacon and garlic until tender, stirring now and again. Add the zucchini, carrots and celery. Mix well and cook until tender. 
  • Then add the tomatoes, seasonings and stock to the pot. Stir and cook until tender, adding the cannelini beans after about 10 mins. When tender, add the cabbage and pesto with more stock, if needed. Mix well and cook for about 5 mins until the cabbage is wilted.
  • Serve the soup in individual bowls with parmesan sprinkled on top.


  • 1-2 tbsp olive oil
  • 1 large onion, chopped
  • 4 rindless bacon rashers, diced
  • 1 garlic clove, crushed
  • 2 zucchini, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cans diced tomatoes, drained a little
  • sea salt & freshly ground pepper
  • 1½ litres chicken (or vegetable) stock
  • 1-2 cans cannelini beans, drained & rinsed
  • ½ savoy cabbage, cored & finely sliced
  • 2 heaped tbsp pesto
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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