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Jota (bean & cabbage soup)


  • Heat a little oil in a heavy-bottomed pot and gently saute the garlic, carrot, fennel and onion until tender. 
  • Then add about 1½ litres stock with the tomatoes and seasonings. Mix and cook until the vegies are very tender, adding about another ½ litre stock if needed.  
  • Add the cabbage, cannelini beans and parsley with more stock, if needed. Stir well, turn the heat up and cook until the cabbage is wilted.
  • Serve with parmesan sprinkled on top.


  • olive oil
  • 2 garlic cloves, crushed
  • 1 medium carrot, diced
  • 1 large fennel bulb, cleaned, cored & diced
  • 1 large onion, finely diced
  • 2-2½ litres chicken (or vegetable) stock
  • 2 cans diced tomatoes
  • sea salt & freshly ground pepper
  • ½ savoy cabbage, shredded
  • 2 cans cannelini beans, drained & rinsed
  • 3 tbsp chopped Italian parsley
  • 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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