Savoy cabbage and beans

17/11/2023

“Savoy Cabbage and Beans” is a dish from the Italian peasant tradition, simple and tasty, which combines the sweetness of savoy cabbage, also known as cabbage, with the consistency of beans. Here is a classic version of this recipe.

Ingredients

1 medium-sized savoy cabbage
300g of dried borlotti beans (or 2 cans of pre-cooked borlotti beans)
2 cloves of garlic
1 carrot
1 onion
1 stalk of celery
Extra virgin olive oil to taste
Salt and pepper to taste
Vegetable broth or water to taste
(Optional) Chili pepper to taste
(Optional) Cubed pancetta or guanciale

Preparation

If using dried beans, soak them the night before. The next day, drain them and cook them in plenty of water for about 1-2 hours or until they are tender.
Clean the savoy cabbage by removing the outermost hard leaves. Cut the rest into thin strips or pieces as desired.
In a large enough pot, sauté the chopped garlic (and chili pepper, if using) in extra virgin olive oil. If you choose to add pancetta or guanciale, add it at this stage to brown it.
Add the finely chopped carrot, onion, and celery and let them sauté until wilted.
Add the cut savoy cabbage to the pot and let it wilt for a few minutes over medium heat.
Drain the cooked beans and add them to the pot. If using canned beans, drain and rinse them before adding.
Cover everything with vegetable broth or water and cook for about 30-40 minutes on low heat. Season with salt and pepper.
The soup will be ready when the savoy cabbage is soft and the flavors are well blended. It is recommended to let it rest a bit before serving to intensify the flavors.

Curiosity

This dish has peasant origins and represents an excellent solution for eating healthy and satisfying during the winter months. Traditionally, what was available was used and the combination of legumes and vegetables guaranteed a nutritious and balanced meal.

Enjoy your meal! If you want to try some variation, exploring Italian pairings is always a tasty way to revisit traditional recipes.