BAKED GIANT WHITE BEANS WITH CABBAGE
This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds.
Provided by Martha Rose Shulman
Time 3h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
- Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.
FRENCH WHITE BEAN AND CABBAGE SOUP
Make and share this French White Bean and Cabbage Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 8h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
- Transfer the cooked vegetables into a 6-quart slow cooker.
- Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
- Cover and cook on LOW for 8 hours.
- Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.
CABBAGE AND WHITE BEAN SOUP
Steps:
- Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
- Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
- When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
- Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
- Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
- Serve soup with toasts.
WHITE BEAN CABBAGE POTATO SOUP
Hearty, nourishing and simple ingredients. White Bean Cabbage Potato Soup is a steamy one pot recipe that will serve up cozy during the coldest months of the year. This recipe is vegetarian, easily vegan and gluten free.
Provided by Traci York | Vanilla And Bean
Time 50m
Number Of Ingredients 12
Steps:
- In a large Dutch Oven or stock-pot, add the olive oil (or butter and melt) and heat until shimmering. Add the leeks and cook, stirring frequently on low until they're soft with a bit of golden color, about 10 minutes. Watch them close, as they can burn easily.
- Add the cabbage to the leeks. Cook on low stirring occassionally to cook down, about 9-10 minutes (the pot will be very full!).
- Add garlic, 1/2 tsp salt, broth, potatoes and thyme bundle. Bring to a simmer, then cook on low for about 20 minutes for a fork tender potato (this will vary depending on type of potato and size of cut, so test to taste), or 40 minutes to let the potatoes soften further (this time is flexible - cooking the potatoes longer will allow them to be more creamy and melt into the soup - yum!)
- Remove the thyme bundle, stir in the beans and a good squeeze of lemon (it brightens the soup). Warm through, about five minutes. Taste to adjust salt and pepper seasoning as needed. Due to variations in salt content in vegetable broth, add salt to taste. I'm pretty generous with it in this recipe. Garnish with parmesan and fresh thyme leaves if desired.
- Store in a lidded container in the refrigerator for up to three days. This soup is freezer friendly. Freeze in individual containers for lunch portion servings or a larger family size container. Thaw overnight in the fridge and gently rewarm on the stovetop.
Nutrition Facts : Calories 217 kcal, Carbohydrate 33 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 1380 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
SMOCKED HAM HOCK BEAN CABBAGE SOUP (GARBURE)
The Garbure is a rustic soup from the Gascony region consisting of smoked ham hock, beans, cabbage and seasonal vegetables slowly stewed. It's rich, full of smokey flavor and intentionally thick: it's said a Garbure is ready when the ladle can stand upright in the pot. This robust soup is a great classic of French mountain cooking and best enjoyed on a blistery Winter day. Rural origins Like many French dishes, the Garbure was once peasant food, only cooked and enjoyed in rural areas of the South West of France....
Provided by Audrey
Categories Fall
Yield 8-12
Number Of Ingredients 1
Steps:
- The day before, add the dried beans to a bowl and cover with water. Let soak overnight, or at least 12 hours.
- Make the broth - poke the cloves into the whole peeled onion. Add the onion, celeri branch, bay leaves, thyme and ham hock into a large pot over high-medium heat. Add about 4.5 litres (18cups) of water or enough to cover the ham hock. Bring the water to a bowl, lower the temperature to low and simmer for 1 hour, covered.
- In a large frying pan, melt the duck fat over medium-high heat. Add the garlic, carrots, turnips and leek. Cook for about 6-7 minutes, stirring occasionally until the leek is translucent (but not caramelized yet).
- After the one hour, add the vegetables and drained beans to the broth. Season with salt and pepper. Simmer for one hour, covered.
- In the meantime, blanch the cabbage - heat up a medium pot of salted water and bring to a boil. Add the shredded cabbage and cook for 3 minutes until the leaves slightly soften. They should keep their vibrant color. Immediately transfer the cabbage to a colander and pass under cold water to stop the cooking process. Set aside to drain.
- After the one hour, add the blanched cabbage to the soup and simmer for 30 minutes, covered. Add the potatoes to the soup and simmer for 30 more minutes, covered.
- Remove the ham hock from the pot and transfer it onto a cutting board. Discard off the skin and excess fat and shred the meat with a fork; at this point the meat should fall off the bones easily. Return the shredded meat to the pot. Remove the clove-spiked onion, celeri and herbs from the pot. Discard the cloves and herbs, chop up the onion and celeri and place them back in the soup.
- Cook for 15 more minutes with no lid and adjust seasoning if needed. To test the thickness of the soup, stick a soup ladle in the pot: if it stands upright on its own, it's ready. It not, continue simmering the soup until it thickens more.
- Serve in individual bowls with a light sprinkle of red pepper flakes and big slices of bread on the side.
Nutrition Facts : Calories 200, Fat 20 grams
FRENCH WHITE BEAN SOUP
Make and share this French White Bean Soup recipe from Food.com.
Provided by Julie Bs Hive
Categories Beans
Time 40m
Yield 1 1/2 cup, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the oil over moderate heat.
- Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes.
- Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes.
- Add the cannellini and simmer 3 minutes longer until heated through.
- Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
- Ladle the soup into bowls and garnish each one with a dollop of the pesto.
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4.7/5 (7)Category Bone Broth Recipes, SoupsServings 4Estimated Reading Time 40 secs
- Add olive oil to a large pot over medium-high heat. Add onion, carrots, fennel, and garlic. Sauté for 5-8 minutes, or until onion is translucent. Stir in spices, salt, and pepper, and cook for an additional 5 minutes.
- Add cabbage, tomatoes, tomato sauce, bone broth, and beans. Bring to a boil, reduce heat to a simmer, cover, and cook for 15-20 minutes, or until cabbage is tender.
HEALTHY VEGAN CABBAGE AND WHITE BEAN SOUP RECIPE • …
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5/5 (6)Total Time 30 minsCategory SoupCalories 161 per serving
- Heat up a large soup pot over medium low flame. Add the diced onion or leeks with a pinch of sea salt and a splash of water (or a drizzle of olive oil). You can totally go oil-free here and not miss a thing, I promise.
- Stir in the carrot, a pinch of red pepper flakes and caraway seeds and cook everything together for about 5 minutes until the onion / leeks have softened.
- Add the shredded cabbage, bay leaf, peppercorns, dill sprigs and fresh thyme. Give it a stir and cook together another 5 minutes or so until the cabbage has softened.
- Pour in the tomatoes and water or vegetable stock and bring to a good simmer. Cook the soup for another 15 minutes. Taste and adjust seasonings with more sea salt and the apple cider vinegar.
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5/5 Total Time 3 hrsServings 8
- In a large pot, combine the smoked ham hocks with the cannellini beans and water and bring to a boil. Cover and simmer over low heat for 1 hour. Add the potatoes, leek, celery, carrot, parsnip, cabbage and 1/2 teaspoon of salt. Cover the stew and simmer over low heat for 1 hour.
- Transfer the ham hocks to a plate. Simmer the stew uncovered over moderate heat until thickened and the beans and vegetables are very tender, about 45 minutes.
- Meanwhile, discard the skin and bones from the hocks and cut the meat into bite-size pieces. Add the meat to the stew as it simmers. Season the stew with pepper.
- Preheat the broiler. Ladle the hot stew into 8 heatproof soup bowls and place the bowls on a large cookie sheet. Cover each bowl with a toast and spread the cheese on top. Broil 4 inches from the heat, rotating the bowls as necessary, until the cheese is lightly browned, about 3 minutes. Serve right away.
KALE, WHITE BEAN, AND SAVOY CABBAGE SOUP RECIPE
From myrecipes.com
2.5/5 (2)Calories 316 per servingServings 8
- To prepare the soup, sort and wash the beans, and place in a large Dutch oven. Cover the beans with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Return beans to pan; cover with 6 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes. Add 1/2 teaspoon salt; simmer 15 minutes or until beans are tender. Set aside.
- Heat the olive oil in a stockpot over medium-low heat. Add potato, onion, and leek, and cook for 12 minutes, stirring occasionally. Stir in 1 teaspoon salt, kale, cabbage, chopped parsley, pepper, and minced garlic. Cover, reduce heat, and cook 30 minutes. Add bean mixture; cook 30 minutes.
- To prepare garlic toast, place bread slices in a single layer on a jelly-roll pan. Broil for 2 minutes on each side or until toasted. Rub the toast with garlic halves. Ladle the soup into bowls; top with garlic toast, and sprinkle with cheese.
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4.7/5 (15)Calories 228 per servingCategory Soup
- Add the beans, oregano, pepper, thyme, and vegetable stock and continue to cook for another 3 hours on high.
- Garnish with your favourite homemade or store-bought croutons and some grated Parmesan cheese!
CABBAGE-AND-WHITE-BEAN SOUP WITH PROSCIUTTO - FOOD & WINE
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5/5 Servings 4
- In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
- Add the cabbage, water, broth, rosemary, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the cabbage is tender, about 20 minutes.
- Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the prosciutto over the top.
SPICY PORK AND CABBAGE SOUP - JUST PLAIN COOKING
From justplaincooking.ca
Servings 4Total Time 50 minsCategory SoupCalories 568 per serving
- Add crumbled bulk pork sausage to a large skillet over medium heat. Cook until no longer pink inside. Carefully drain excess fat from the pan and return to heat.
- Add diced tomatoes, chicken or vegetable stock, oregano, garlic powder, and Parmesan rind to pan. Stir to combine and increase heat to medium-high.
- Cook until liquid almost boils, then reduce heat to medium-low. Add cannellini beans to pan. Cover and simmer for 20-25 minutes, stirring occasionally. Season with salt and pepper, to taste.
FRENCH ONION-CABBAGE SOUP - IN GOOD CLEAN TASTE
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- Heat a cast iron pan until it is very hot but not smoking. Add 2TB oil or butter/ghee and sauté half of onion, garlic, and cabbage until cabbage is wilted and onions are browned (about 10 minutes). Add half of marsala wine to deglaze the pan, then half of salt and pepper.
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