Recipes · Soups & stews
Pointed Cabbage and Tomato Soup with White Beans
AI-written · not yet kitchen-tested
Pointed cabbage cooks faster than green cabbage. The beans are already cooked and only need to heat through near the end.
Pointed Cabbage and Tomato Soup with White Beans
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 500 g (1.1 lb) pointed cabbage
- 240 g (8.5 oz) cooked white beans, drained
- 400 g (14 oz) diced tomatoes
- 100 g (3.5 oz) onion
- 2 tbsp olive oil
- 800 ml (3 1/2 cup) water
- 1 tsp dried oregano
- 1 tsp salt
Method
- Wash and core the cabbage, then cut its leaves into wide strips. Dice the onion and rinse the beans.
- Soften onion in oil for 5 minutes. Add cabbage and stir for 3 minutes, until it begins to wilt.
- Add tomatoes, water, oregano and salt and simmer for 12 minutes. Add beans and heat for 5 more minutes; the cabbage should be tender but intact.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.
Food safety: Raw kidney beans contain toxic phasin: soak dried beans, discard the soaking water and boil them vigorously for at least 10 minutes before cooking them further.