){kind=small}
If you like white cabbage then you’ll love this soup. A Greek classic and uber seasonal, this soup is cooked during winter time when cabbage is in abundance. The are many variations out there, and you can play around with your favourite winter vegetables, add various pulses, but also rice or grains. It is a hearty soup that always makes us feel healthy and nourished.
In our recipe we went for red peppers, carrots and tomatoes for colour and flavour, and used giant beans. Giant beans (or gigantes), are one of the most traditional Greek ingredients. They come from a small cooperative in Grevena in Northern Greece. They are nutritious and filling and a great addition to this soup. As they are very tender and buttery, you can also mash them up with a fork before serving for a creamier texture.
Serves 4
2 tbsp olive oil, plus more for serving
1 white onion
3 cloves of garlic
2 carrots
1 large red pepper
¼ head of white cabbage (300g)
100g beans (we used gigantes beans)
1.5 lt water
3 bay leaves
50g orzo or rice (optional)
250g tomato passata
salt, pepper
The night before soak your beans in plenty of water.
To make the soup, finely chop the onion, garlic, carrots and red pepper. Shred the white cabbage.
In medium-sized pot add the olive oil and all the vegetables but the cabbage. Gently fry over medium heat until transluscent. Add the cabbage, water and bay leaves. Drain the beans and add them to your soup. Season with salt and pepper. Bring your soup to a boil, then turn it to medium heat and let it cook, tightly covered, for 1-1.5 hours until the beans are tender. You can add some more water if needed.
Add the orzo or rice (if using) and tomato passata, along with some salt and pepper and cook for another 30-45 minutes, until the flavours have blended.
Serve with plenty of olive oil.
