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Bean and Cabbage Soup

This healthy yet filling bean and cabbage soup is just the thing to give your immune-system a boost. Using a pressure cooker makes it quicker and keeps the flavours better but you can cook it in a normal, large, heavy-bottomed pan or casserole. It's very diet friendly too - it works out at less than 30 kCal/100g.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 8 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g Mushrooms 26 kCal
  • 140 g Onions 49 kCal
  • 100 g Celery 7 kCal
  • 210 g Carrots 63 kCal
  • 400 g Potatoes 300 kCal
  • 440 g Savoy Cabbage 92 kCal
  • 230 g tinned Cannellini beans 214 kCal
  • 1000 g Vegetable Stock 20 kCal
  • Seasoning to taste

Method
 

  1. Clean the vegetables and chop quite finely.
  2. Put the pan over a low heat. Add the onions, mushrooms and celery. Stir for a couple of minutes and allow to sweat.
  3. Mix in the carrots, potatoes, cabbage and beans. Pour in the stock, stirring thoroughly. Season to taste.
  4. Bring to the boil, cover and cook at pressure for about 10 minutes (according to your manufacturer).
  5. Allow to depressurize. Serve with crusty bread if your diet allows.