Tuscan Bean And Cabbage Soup
A hearty Tuscan bean and cabbage soup packed with savory ham, fresh basil, and tender vegetables, perfect for comforting family meals and cold days.
Ingredients
- 1 Tbsp butter ⓘ
- 2 Tbsp olive oil
- 1 medium onion
- 2 celery stalks ⓘ
- 3 garlic cloves ⓘ
- 1 1/2 lb green cabbage
- 6 cups chicken stock or low-salt broth ⓘ
- 1 (28 oz) can Italian plum tomatoes ⓘ
- 2 cups canned cannellini beans
- 1 smoked ham bone or smoked ham hock ⓘ
- 1/4 cup chopped fresh basil or 1 heaping Tbsp prepared pesto sauce ⓘ
- salt ⓘ
- freshly ground pepper
Instructions
- Melt butter with oil in a heavy, large pot over medium heat.
- Add chopped onion, diced celery, and finely chopped garlic; cook for 5 minutes, stirring frequently.
- Add chopped cabbage and cook for 5 minutes, stirring occasionally.
- Add chicken stock, chopped tomatoes, drained cannellini beans, smoked ham bone or ham hock, and basil or pesto.
- Season with salt and freshly ground pepper, then bring to a boil.
- Reduce heat and simmer for 45 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Discard the ham bone or hock before serving.
- Can be prepared one day ahead, cooled, covered, and refrigerated.
- Reheat the soup to a simmer before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine during the sautéing stage. If you don't have cannellini beans, navy or great northern beans can be used as substitutes. For a vegetarian option, omit the ham and add a touch of smoked paprika for depth. This soup is versatile and can be adjusted to your taste preferences.
Serving Suggestions
Serve this Tuscan Bean and Cabbage Soup with crusty bread or a side salad for a complete meal. A sprinkle of grated Parmesan cheese on top enhances the flavor. It pairs beautifully with Italian recipes like Hearty Tortellini Soup or Sausage Pasta Stew, making for a delightful Italian-themed dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth if it has thickened. The flavors often improve after a day in the fridge, making it perfect for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Tuscan Bean And Cabbage Soup contains roughly 241 calories, with 11g protein, 27g carbohydrates, and 14g fat. It is an excellent source of iron (190% of the Daily Value), calcium (65% of the Daily Value), and dietary fiber (52% of the Daily Value). Note that it is relatively high in sodium, at 1258mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! Simply omit the smoked ham bone or hock, and consider adding a bit of liquid smoke or smoked paprika for that smoky flavor. You can also increase the amount of beans to enhance protein and texture in the soup.
How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or a diced jalapeño while sautéing the vegetables. Adjust the amount based on your spice tolerance, and remember that the flavors will meld as the soup simmers.
Can I freeze this soup?
Yes, this soup freezes well! Allow it to cool completely before transferring to airtight freezer containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).