Italian Bean Pancetta Cabbage Soup, an easy delicious Comfort Soup recipe. Full of Borlotti beans, Pancetta or Bacon and Cabbage. A must try.
Here we are the first Monday of the Month and time to share our ingredient for March. This month Tasty Creations has chosen Cabbage. So I decided to share an Italian Bean Pancetta Cabbage Soup.
I love beans, every kind of bean, from Borlotti, to Chickpeas to Black beans and everything in between. I was never a lover, until I came to Italy.
My mother-in-law would make the best Bean Salad in the summer that I think I make at least once a week.
I have to tell you though, whenever I make my bean soups or salads I always use either dried and let them sit in water over night or frozen.
That’s why dried beans are perfect for soups, all the flavours can mingle together, especially in this Bean Pancetta Cabbage Soup.
I use canned for only one reason and that’s to make my Chili. But dried are the best and it’s what I prefer and tastes better. They do take longer to cook but so worth it.
Italian Bean Pancetta Cabbage Soup
I made this soup with chopped Pancetta but bacon will work perfectly. It’s the perfect comfort food soup, just what you need in March. Buon Appetito!
Other Bean Recipes you may enjoy!
Italian Bean Pancetta Cabbage Soup
Ingredients
- 2 1/2 cups cabbage (250 grams) shredded
- 1 potato peeled and medium diced
- 1 onion chopped
- 1 stalk celery chopped
- 1 cup tomato puree 225 grams
- 6 cups vegetable broth 1 1/2 liters
- 2 cups borlotti beans (3/4 cups dried soaked in water over night and drained)
- 1/2 cup pancetta/bacon 115 grams chopped
- salt and pepper to taste
- 1/2 teaspoon cumin **
- 4 cups water 950 grams
- hot pepper flakes if desired
- 2 tablespoons olive oil 30 grams
Instructions
- In a large pot add olive oil and chopped pancetta, let brown slightly, then add the rest of the ingredients and stir to combine, bring to a boil, then lower heat and simmer for approximately 45-60 minutes or until beans are tender. Taste for salt and pepper, adjust if necessary. Serve with crusty Italian bread if desired. Enjoy!** If you don't like cumin you can substitute with coriander, chipolte or smoked paprika.
Nutrition
The Taste Creations Blog Hop happens on the 1st Monday of Every Month. Every month, myself and 3 other bloggers challenge ourselves to make something with a chosen ingredient. Hope you will check out these recipes too. Have a great week everyone!
Our Good Life – Fried Cabbage
Mom Home Guide – Korean Pork Tacos Asian Cabbage Slaw
Diana says
February 7, 2019 at 11:43 pmAwesome taste of comfort. Thanks for helping me out! I’m never disappointed with your recipes.
Rosemary says
February 8, 2019 at 8:41 amHi Diana, thanks so much, I think soup is one of the best comfort dishes!
Cecille Daniel says
September 1, 2018 at 2:46 amI am not familiar with borlatti beans. Is there a substitute a Texas girl can use?
Rosemary says
September 1, 2018 at 6:59 amHi Cecille sure you could use kidney or pinto beans as a substitute. Hope that helps, have a great weekend.
Marisa franca @ All Our Way says
March 12, 2017 at 5:37 pmYes, Indeed we are bean lovers. Perhaps I like them so much because mamma used them a lot. They were economical and oh so good for us. And I don’t remember ever having anything other than dried beans. They are so much better for us and tastier too. I believe the only thing we didn’t have beans in was dessert. 🙂 Buona Dominica!
Rosemary says
March 15, 2017 at 3:35 pmHi Marisa, you are right, dried are the best. We love beans too. 🙂
Lauren says
March 9, 2017 at 4:13 amThis looks good! It’s interesting that this soup has cumin in it!
Rosemary says
March 12, 2017 at 12:36 pmHi Lauren, yes I am beginning to like cummin. 🙂
Terri Steffes says
March 6, 2017 at 6:18 pmI cannot wait to try this. I think this looks like something I will want to make again and again!
Rosemary says
March 12, 2017 at 12:33 pmThanks Terri, hope you enjoy it.