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Cabbage, bean and pancetta soup recipe

Cabbage, bean and pancetta soup recipe

305 ratings

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  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 358 calories / serving
  • Freezable
  • Dairy-free


  • 1 tbsp olive oil
  • 1 large onion
  • 2 sticks celery
  • 2 carrots
  • 1 medium potato
  • 150g pack cubed pancetta
  • 4 cloves garlic, chopped
  • 2 sprigs rosemary
  • 1 bay leaf
  • ½ cabbage, finely sliced
  • 400g tin cannellini beans, drained
  • 1 vegetable stock cube, made up to 1 litre
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    6g 29%
  • Sugars

    14g 15%
  • Salt

    4.1g 68%

of the reference intake
Carbohydrate 32.8g Protein 14.6g Fibre 12.3g


  1. Heat the olive oil in a large pan and chop and sauté the onion, celery, carrots and potato with the cubed pancetta, garlic, rosemary sprigs and one bay leaf for 8-10 minutes.
  2. Meanwhile, blanch half a cabbage, core removed and thinly sliced, in boiling salted water for 5 minutes, drain and set aside.
  3. Add the cannelloni beans and the stock to the pan and simmer for 30 minutes until the vegetables are soft. Add the cabbage, cover and cook for another 5 minutes.
  4. Season and serve with a drizzle of olive oil and crusty bread.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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