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Other · Soup
Cabbage and White Bean Soup with Escarole
A rustic winter soup of shredded cabbage and white beans in a savory vegetable broth, finished with bitter escarole and a dusting of paprika. Serve it with a salad and crusty bread.
- YieldServes 4
- Hands-on20 min
- Total46 min
- Difficulty
Ingredients
- 2 tbspextra-virgin olive oil
- ½ cuponion, chopped
- ¼ cupcarrot, chopped
- ¼ cupcelery, chopped
- 2 clovesgarlic, finely chopped
- 840 mllow-sodium vegetable broth, two 14 oz cans
- 240 mlwater
- 450 gshredded cabbage
- 1 cannavy beans, 19 oz (540 g) can, rinsed and drained
- ¼ tspsalt, plus more to taste
- to tasteblack pepper, freshly ground
- ½ headescarole, about 225 g, coarsely chopped
- ½ tspsweet paprika
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