Savory Savoy Cabbage and Kidney Bean Soup
This hearty Savory Savoy Cabbage and Kidney Bean Soup strikes the perfect balance of flavors, making it a comforting one-dish meal that's sure to warm you from the inside out. Inspired by traditional Portuguese cooking, this recipe celebrates the wholesome goodness of kidney beans, fresh vegetables, and the unique texture of savoy cabbage. With the option to use dried or canned beans, this soup offers flexibility for busy cooks while delivering rich flavor. Packed with protein and fiber, it's not only delicious but also a nutritious choice for any day of the week. Serve it with a slice of crusty bread for a satisfying meal.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
water
6 cups
savoy cabbage
2 cups (finely shredded)
cooked kidney beans
2 cups (or 28 ounces of canned low-sodium kidney beans (includes liquid))
olive oil
3 tablespoons
garlic
1 clove (finely chopped)
small shell pasta
1/4 cup
short-grain rice or arborio rice
1/4 cup
coarse salt
1 1/2 teaspoons (to taste)
fresh green beans
1/4 lb (trimmed and cut into 1/2-inch pieces)
carrot
1 (peeled and cut into 1/2-inch cubes)
black pepper
1/4 teaspoon (to taste)
Instructions
1
In a large 4-quart pot, combine 6 cups of water with the finely shredded savoy cabbage, cooked kidney beans (including their liquid), and olive oil. Cover the pot and bring the mixture to a rolling boil over medium-high heat.
2
Once boiling, reduce the heat to medium-low. Allow the soup to simmer, stirring occasionally, for about 40 minutes until the beans are tender and easily mashed with a fork.
3
Using the back of a long-handled spoon or fork, gently mash some of the beans against the sides of the pot to thicken the soup. Alternatively, you can remove about ½ cup of the beans, mash them in a separate dish, and return them to the pot.
4
Bring the soup back to a boil and add the small shell pasta, short-grain rice, and coarse salt. Reduce the heat and cover the pot, letting it simmer for an additional 15 minutes.
5
After 15 minutes, add the diced carrot, trimmed green beans, and black pepper to taste. Continue to simmer for another 10 minutes, or until all the vegetables are tender.
6
Taste and adjust seasoning if necessary. Serve the soup hot with crusty bread on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Savoy Cabbage and Kidney Bean Soup?
It is a hearty, Portuguese-inspired one-dish meal that features a blend of kidney beans, fresh vegetables, and savoy cabbage.
How many servings does this recipe provide?
This recipe makes 6 servings.
What type of cabbage is used in this soup?
The recipe calls for 2 cups of finely shredded savoy cabbage.
Can I use canned kidney beans for this recipe?
Yes, you can use 28 ounces of canned low-sodium kidney beans, including their liquid, as an alternative to dried beans.
Is this soup suitable for a vegetarian diet?
Yes, this is a vegetarian soup made with plant-based ingredients like beans, vegetables, pasta, and rice.
How do I thicken the soup?
You can thicken the soup by mashing some of the kidney beans against the sides of the pot with a spoon or fork.
What size pot is required for this recipe?
A large 4-quart pot is recommended for cooking this soup.
How much water is needed?
The recipe requires 6 cups of water.
What types of grains are included in the soup?
The soup includes 1/4 cup of short-grain or arborio rice and 1/4 cup of small shell pasta.
How long should the cabbage and beans simmer initially?
The cabbage and beans should simmer for about 40 minutes until the beans are tender.
When do I add the pasta and rice?
Add the small shell pasta and rice after mashing some of the beans, then simmer for 15 minutes.
What vegetables are added in the final stage?
Diced carrots and trimmed green beans are added for the final 10 minutes of simmering.
How should the carrots be prepared?
The carrot should be peeled and cut into 1/2-inch cubes.
How should the green beans be prepared?
The green beans should be trimmed and cut into 1/2-inch pieces.
What type of oil is used?
The recipe uses 3 tablespoons of olive oil.
Is garlic used in this recipe?
Yes, the recipe includes 1 finely chopped clove of garlic.
What type of salt is recommended?
The recipe calls for 1 1/2 teaspoons of coarse salt, adjusted to taste.
What should I serve with this soup?
It is best served hot with a slice of crusty bread on the side.
Is this recipe high in fiber?
Yes, the combination of kidney beans, cabbage, and other vegetables makes it a fiber-rich meal.
What is the inspiration for this soup?
The soup is inspired by traditional Portuguese cooking.
Can I use arborio rice instead of standard short-grain rice?
Yes, arborio rice is a suitable choice for this recipe.
Do I need to include the liquid from the canned beans?
Yes, if using canned beans, include the liquid to add flavor and body to the soup.
How much black pepper should I add?
The recipe suggests 1/4 teaspoon of black pepper, or to taste.
Is this considered a healthy meal?
Yes, it is described as a nutritious choice packed with protein and fiber.
Should the pot be covered while simmering?
Yes, the instructions specify covering the pot during the various simmering stages.
How do I know when the beans are ready to be mashed?
The beans are ready when they are tender and can be easily mashed with a fork.
What heat setting is used to bring the soup to a boil?
The soup should be brought to a rolling boil over medium-high heat.
When is the garlic added?
Garlic is included in the ingredient list and typically added at the start of the boiling process with the cabbage and beans.
How long is the total cooking time after the initial simmer?
The total additional cooking time is approximately 25 minutes (15 mins for rice/pasta and 10 mins for carrots/green beans).
Can this be considered a comfort food?
Yes, it is described as a comforting meal that is sure to warm you from the inside out.