Cabbage and beans

Name: Cabbage and beans
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: Verza (savoy cabbage) (to clean) 1.5 lbs; Dried Borlotti beans 1 cup; Pumpkin (to clean) 2 cups; Yellow onions 1.5 oz; Celery 1 rib; Carrots 1; Bay leaves 1 leaf; Vegetable broth 4 ¼ cups; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

271.6

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 271.6
Carbohydrates g 30.2
of which sugars g 8.7
Protein g 12.6
Fats g 11.2
of which saturated fat g 1.8
Cholesterol mg 12.4
Sodium mg 496.7

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 10 min
Serving: 4
Cost: Low
Note + 12 h soaking of dried beans and the preparation time of vegetable broth

PRESENTATION

Recipe by
Barbara Benetti

In the charming countryside of Northern Italy, the humble savoy cabbage and beans have been a staple for what feels like forever. Really, they have. This beloved combo pops up often in rustic soups, especially in regions like Lombardy and Piedmont. Families reach for fresh garden ingredients to whip up a hearty and warming meal that's perfect—absolutely perfect—for those chilly evenings. The classic cabbage and bean soup is a bit of a canvas. You can add rice, toss in a few potatoes, or even throw in some sausage for extra heartiness. But you know, add a touch of sweet pumpkin, and suddenly you've got an exciting burst of flavor and color. That's the beauty of these savoy cabbage recipes—transforming simple, local produce into something cozy and satisfying.

Across Northern Italy, there's just this love, I mean real love, for simple yet flavorful cooking. The bean and cabbage stew is all about rustic, peasant-style cuisine—nothing fancy, just good, homey food. And the soup? It's packed with veggies and has a slightly sweet note from the pumpkin. The beans add a rich, filling base. Most folks like to top their bowls with crunchy croutons, toasted and drizzled with olive oil. It's a crispy touch that elevates every spoonful—which is great. This little trick enhances the healthy cabbage and bean dishes—making them meals you'll really enjoy. Plus, they are super nutritious, giving you a bowl that's both hearty and wholesome. Whether it's for a family dinner or a quick lunch, these cabbage and bean recipes are classics for a reason—they're full of flavor, filling, and the kind of comforting you need when you want something simple and good. And, oh, serving this with some crusty bread? Makes all the difference. Turns a humble soup into a memorable meal. Whether you're in the heart of Italy or just dreaming of it, these recipes bring a taste of tradition and warmth to your table. No question.

How to prepare Cabbage and beans

To make cabbage and beans, first soak the dried beans in cold water for 12 hours 1. After this time, drain and rinse them under running water. Meanwhile, prepare the Vegetable broth and the rest of the ingredients: strip the cabbage and cut it into thin strips 2, then clean the pumpkin and cut it into small cubes 3. You will need about 600 g (about 1.3 lbs) of cleaned cabbage and 400 g (about 14 oz) of pumpkin pulp.

Clean and chop the carrot 4, the celery 5, and the onion 6.

Place the chopped carrot, celery, and onion in a large pot 7 and sauté with a little olive oil for a few minutes 8, then add the beans 9.

Add the cabbage 10, the bay leaf 11, and the pumpkin 12.

Cover everything with the hot broth 13 and cook over low heat for about an hour, adding more broth if necessary 14. At the end of cooking, season with salt and pepper and serve your cabbage and beans piping hot 15!