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This White Bean and Cabbage Soup is a one-pot recipe that will serve up cozy during the coldest months of the year. Vegetarian or Vegan and Gluten Free.

Dina Gerolymou, Argyro Vourdoumpa
Published on
Tuesday, August 21, 2018 - 15:30
File size
12.22 MB
6 min 40 sec

Wondering what to do with a can of cannellini beans and a head of cabbage? Check out this White Bean and Cabbage Soup. A complete, nutritious meal with the beans adding a good amount of protein. 


  • 250g dried cannellini or great northern beans
  • 1 onion, finely diced
  • 1 leek, diced
  • 2 carrots, diced
  • 2 sticks celery, diced (including leaves)
  • 500g cabbage, shredded
  • 1 can tomatoes, diced
  • ½ cup extra virgin olive oil
  • 2 lt vegetable stock or water


  1. Soak beans in cold water overnight
  2. Drain soaked beans and place in a saucepan with lots of cold water
  3. Bring beans to the boil then simmer until just starting to soften, making sure you skim off any froth during this time
  4. Drain and set aside
  5. Heat the olive oil in a large heavy based saucepan and add the onion, leek, celery and carrot
  6. Cook for 5 mins until just soft. Add the cabbage and cook for a further 5 mins
  7. Add the tomatoes, stock or water and bring to the boil
  8. Add the drained beans, salt and pepper and if needed more hot water
  9. Simmer until cooked (about 30 minutes)

Πατήστε Play στο Podcast που συνοδεύει την κεντρική φωτογραφία για να ακούσετε τη συνταγή στα Ελληνικά.

Why the cabbage is a must in a healthy diet

Nutritionist Dimitra Papamichou explains the nutritional value of the cabbage and why it's an essential part of every healthy diet. 

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