Italian Bean Pancetta Cabbage Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
191 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Italian Bean Pancetta Cabbage Soup
Description
Italian Bean Pancetta Cabbage Soup features a mix of pancetta, shredded cabbage, diced potatoes, and borlotti beans cooked together in a tomato-infused vegetable broth. The pancetta adds a smoky, savory element while the potato and beans provide body and creaminess to the soup. The broth is seasoned with cumin and optional pepper flakes, offering subtle warmth without overpowering the delicate vegetable flavors. The cabbage cooks down to tender strands throughout the simmering time.
The soup is simmered until the potatoes and beans are tender, allowing flavors to meld fully. The inclusion of tomato puree gives depth and a mild acidity balancing the richness of pancetta. The combination of soft vegetables and tender beans creates a satisfying yet light texture without heaviness.
Serve this soup with crusty Italian bread to soak up the broth, making it a wholesome outside accompaniment. It's especially practical for cooler days or when seeking a vegetable-forward soup with protein from pancetta and beans.
When using dried beans, soaking them overnight and cooking until tender but not mushy improves texture. Leftover soup can be refrigerated for several days or frozen for extended storage, offering convenience for make-ahead meals.
Ingredients
- 2 tablespoons olive oil
- ½ cup pancetta or bacon, chopped
- 2½ cups cabbage shredded
- 1 large potato peeled and medium diced
- 1 medium onion chopped
- 1 talk celery chopped
- 1 cup tomato puree aka passata
- 6 cups vegetable broth homemade or store bought
- 2 cups borlotti beans or pinto cranberry beans, drained and rinsed
- ¼ teaspoon salt
- 1-2 dashes hot pepper flakes or black pepper, optional
- ½ teaspoon cumin
- 4 cups water
*Depending how salty your broth is you may need more or less salt.
** If you don't like cumin you can substitute with coriander, chipotle or smoked paprika.
Instructions
- In a large pot add the olive oil and chopped pancetta, let brown slightly.
- Add the remaining ingredients, stir to combine, bring to a boil, then lower heat and simmer for approximately 30-75 minutes (this will depend on whether you use canned or dried beans) or until the beans and potatoes are tender. Taste for salt and pepper, adjust if necessary. Serve with crusty Italian bread if desired. Enjoy!
Notes
- Soak dried beans overnight in water before cooking to ensure even tenderness.
- Use canned beans to shorten cooking time, adjusting simmering accordingly.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- To freeze, cool soup completely and keep in an airtight container for up to one month; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Sodium | 984mg | 41% |
| Potassium | 660mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 20.9mg | 23% |
| Calcium | 72mg | 7% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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