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Italian
Cabbage and Cannellini Bean Soup with Pasta

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Zuppa di Cavolo e Fagioli Cannellini con Tagliatelle

Yield: 4 servings

Ingredients

  • 4 ounces dry cannellini beans
  • 8 cups water or chicken stock or veal stock
  • 2 bay leaves
  • 4 teaspoons salt
  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 large cloves garlic, bruised
  • 1 pound cabbage, quartered and cut into thin ribbons
  • 2 ounces egg noodles
  • Salt and plenty of freshly milled black pepper to taste
  • Freshly grated parmigiano cheese, for the table

Directions

Soak beans overnight. Pick over and discard any small stones, and rinse beans well. Place beans in a pot with the water or stock and bay leaves. Bring to a boil; reduce to a simmer, partially cover, and cook until tender, 30 to 45 minutes. Add 2 teaspoons of the salt.

Meanwhile, combine butter, onion, and garlic in a pot that will be large enough to hold beans and their liquid. Sauté gently until garlic is softened. Add cabbage and stir. Cover and cook over low heat until cabbage is soft, 15 to 20 minutes, stirring occasionally.

Meanwhile, bring 5 to 6 cups water to a rolling boil. Add the remaining 2 teaspoons salt and pasta. Stir, continuing to stir frequently to prevent pasta from sticking together. Cook until pasta is tender but firm (al dente), then drain and add to cabbage and beans. Add salt and pepper to taste. Stir, and serve immediately. Pass parmigiano at the table.


© 1991 Julia della Croce

Note from Cookstr's Editors

Nutritional information is based on using water and does not include freshly grated parmigiano cheese, for the table. Nutritional information does include 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

266kcal (13%)
111mg (11%)
45mg (75%)
81mcg RAE (3%)
662mg
78mg
10g
6g
9g
37g
35mg (12%)
1774mg (74%)
6g (29%)
10g (15%)
3mg (15%)
 

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