Winter Cabbage and Bean Soup


Prep time: 
10 minutes
Cooking time: 
20 minutes


A filling winter soup recipe, using January King cabbage and beans.


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 200g January King cabbage, shredded
  • 1 clove of garlic, thinly sliced
  • 150ml dry white wine
  • 2 tablespoon fresh thyme leaves
  • 400g can peeled plum tomatoes
  • 600ml vegetable stock
  • 400g cannellini beans or butter beans, drained
  • 4 thick baguette slices
  • 50g comte or mature cheddar, grated


  1. Heat oil over medium heat and add onion. Fry until softened (3-5 min)
  2. Add the cabbage and garlic. Stir-fry for 2 minutes.
  3. Add the wine and thyme. Simmer for 1 minute.
  4. Add tomatoes and stock and bring to the boil. Simmer for 15 minutes.
  5. Stir in the beans. Season and simmer for 2 minutes.
  6. Arrange the baguette slices on a baking tray and toast under a hot grill. Turn over and top untoasted side with cheese. Return to the grill for 2-3 minutes, until the cheese is bubbly and golden.
  7. Serve the soup in bowls with cheesy baguette on the side.


Photo Credit: Jonny Hughes @jonny2love
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