For many years I could not face beans.
I could just not get myself to eat them.
Might be because I only ever had them overcooked and soggy.
It all changed some years ago on a trip to Florence.
I ordered a Tuscan vegetable soup and I was so unhappy when it was put in front of me.
The soup was full of these huge white beans that was floating around.
But I did taste and boy had I been wrong.
These beans was so full of taste and had the most wonderful texture.
After that my “bean life” changed.

Bean and cabbage soup
serves 4

2 tablespoons olive oil
1 yellow onion, finely chopped
3 garlic cloves, finely chopped
1/2 red chili, finely chopped
1 large carrot, thinly sliced
6 cups chicken stock
1 tablespoon curry powder, mild
1/2 head of green cabbage, thinly sliced
salt
pepper
1 can white beans, rinsed
2 oz pancetta, cubed
2 cups green cabbage, thinly sliced
1/2 cup grated parmesan

Heat the oil in a large saucepan.
Saute onion, garlic, chilli and carrots until the onion gets soft.
Add stock, curry and cabbage.
Let the soup simmer on medium heat for about 20 minutes.
Season with salt and pepper.
Add the beans.
Saute the pancetta in a skillet until golden.
Add the cabbage and saute until the cabbage has fallen and becomes soft.
Serve the soup in warm bowls with the pancetta/cabbage mixture over and a sprinkle of parmesan.
Photos by Colin Cooke
Enjoy!

I love the photos posted at this blog and since I’ve been eating a LOT of soup recently, the recipe sounded like a fabulous addition to the lineup. Hopefully nothing in there will irritate my stomach…maybe I’ll wait a few weeks to try this, but it’s definitely on my fall/winter soup list!