Italian Bean Pancetta Cabbage Soup

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!

Pasta and Fagioli

Easy Lentils and Sausage Soup

Italian Minestrone Soup

Italian Chickpea Soup

Borlotti Bean Salad

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5 from 2 votes

Italian Bean Pancetta Cabbage Soup

Italian Bean Pancetta Cabbage Soup, a delicious homemade healthy soup, made with dried beans, spices, cabbage & pancetta (bacon).Comfort Food.

Course Main Dish, Soup

Cuisine Italian

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6 servings

Calories 191kcal

Author Rosemary Molloy

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

Calories: 191kcal | Carbohydrates: 29g | Protein: 7g | Fat: 5g | Sodium: 984mg | Potassium: 660mg | Fiber: 8g | Sugar: 5g | Vitamin A: 780IU | Vitamin C: 20.9mg | Calcium: 72mg | Iron: 3.4mg

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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