Italian Bean Pancetta Cabbage Soup

Name: Italian Bean Pancetta Cabbage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: Olive oil 2 tbsp; Pancetta ½ cup; Cabbage 2 ½ cups; Potatoes 1; Onion 1; Celery 1 stalk; Tomato passata 1 cup; Pinto beans 2 cups; Salt ¼ tsp; Red pepper flakes 1-2 dashes; Cumin ½ tsp; Water 4 cups

Easy and Flavorful

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40m
Serves 6
Easy
(1)

Ingredients

	2 tbsp Olive oil
	½ cup Pancetta or bacon chopped
	2 ½ cups Cabbage shredded
	1 Potatoes large, peeled and chopped
	1 Onion medium, chopped
	1 stalk Celery chopped
	1 cup Tomato passata or tomato puree
	2 cups Pinto beans drained and rinsed, or cranberry beans
	¼ tsp Salt
	1-2 dashes Red pepper flakes or black pepper, optional
	½ tsp Cumin
	4 cups Water

Nutritional information

191

calories

fat

29g

carbohydrates

protein

fiber

984

sodium

Cuisine:

Italian Recipes

Ingredients

2 tbsp Olive oil
½ cup Pancetta
or bacon chopped
2 ½ cups Cabbage
shredded
1 Potatoes
large, peeled and chopped
1 Onion
medium, chopped
1 stalk Celery
chopped
1 cup Tomato passata
or tomato puree
2 cups Pinto beans
drained and rinsed, or cranberry beans
¼ tsp Salt
1-2 dashes Red pepper flakes
or black pepper, optional
½ tsp Cumin
4 cups Water

Italian Bean Pancetta Cabbage Soup

This Italian Bean Pancetta Cabbage Soup is a simple, comforting soup made for these colder nights. It’s exactly what I want to eat now: savory, rich pancetta, tender cabbage, and hearty potatoes and pinto beans, all simmered in a homemade or store-bought (as a shortcut) vegetable broth. I also use some tomato passata to give additional depth and body to the humble soup.

Start by cooking the pancetta with olive oil. Then add the cabbage, potatoes, onion, celery, tomato passata, vegetable broth, water, and beans. Add in the cumin and hot pepper flakes or black pepper for rich flavor, then season with salt. Once at a boil, lower the heat to a simmer and cook until the potatoes are tender. To serve, ladle the soup into bowls and serve with crusty homemade ciabatta if you wish. Enjoy!

To make the Italian Bean Pancetta Cabbage Soup, you will need the following ingredients:

Steps to make Italian Bean Pancetta Cabbage Soup

1	Cook pancetta	5
In a large pot, heat 2 tablespoons olive oil and add ½ cup chopped pancetta. Cook, stirring occasionally, until the pancetta is slightly brown.
2	Add remaining ingredients	2
Add 2 ½ cups shredded cabbage, 1 chopped potato, 1 chopped onion, 1 chopped celery stalk, 1 cup tomato purée, 6 cups vegetable broth, 2 cups pinto beans, ¼ teaspoon salt, 1-2 dashes hot pepper flakes or black pepper, ½ teaspoon cumin, and 4 cups water and stir to combine.
3	Simmer	30
Bring the soup to a boil, then lower to a simmer. Cook until the potatoes are tender, about 30 minutes.
4	Season to taste	2
Taste and adjust for salt and black pepper if necessary.
5	Serve
Serve with crusty ciabatta if you wish. Enjoy!

This simple Italian Bean Pancetta Cabbage Soup is a staple in Italian households. Hearty, comforting, and rich in flavor, it’s the ultimate cold weather meal. Did you make it? Let us know what you think! Tag @cookmerecipes on Instagram and hashtag #cookmerecipes.

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!