Savoy Cabbage Bean Soup

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Savoy cabbage is a cruciferous vegetable named after the Savoy region in France, where it’s believed to have originated. It’s a versatile cabbage that even though it isn’t as crunchy as the green cabbage, it keeps its texture when cooked. It has a full flavor and can be enjoyed raw, cooked, pickled and roasted as well.

Course soup

Cuisine Greek, Mediterranean

Keyword Diane Kochilas, plant-based, plant-based meals, vegetable soup, vegetarian

PREP TIME 10 minutes

COOK TIME 2 hours 15 minutes

SERVES 2

Ingredients

1 pound/450 g medium-sized dried beans
2/3 cup extra virgin Greek olive oil divided
3 large white onions peeled and finely chopped about 3 cups
3 garlic cloves finely chopped
2 bay leaves
2 1- inch 2.5-cm strips orange zest
6 to 8 cups water
Salt and pepper to taste
1 very small savoy cabbage cored and thinly sliced
½ cup medium sized rice like Arborio or Carnaroli
3 Tbsp white wine vinegar
2 Tbsp of chopped parsley
1 long chile pepper cut in thin slices

Instructions

Soak the beans overnight. The next day, rinse and drain them.
Heat 1/3 cup of olive oil in a large pot over low heat and cook the onions until softened, about 12 minutes. Stir in the garlic. Add the beans and toss to coat in the oil. Add the orange zest, bay leaves and water. Raise the heat and bring to a boil. Reduce heat to low and let the beans simmer, skimming the top, for about two hours, or until the soup is thick and creamy and the beans and vegetables very soft.
About half way through cooking the bean soup, add the cabbage and 15 minutes before the soup is ready add the rice. About 10 minutes before removing from heat, season with salt and pepper.
If desired, using an immersion blender, puree a little bit of the soup (about 2 cups out of the entire pot), to make it thicker and creamier. Add the vinegar, and stir in the parsley. As soon as you remove the soup from the heat, pour in the remaining olive oil.
Serve hot, with the peppers.