This wasn’t ever going to be a post here, but last Sunday, I made this soup for a quick lunch on a bitterly cold day, and sent out a Tweet saying how underrated cabbage is. I had bought a lovely local Savoy cabbage for just pence that week.
Many of you agreed and asked me for this recipe, and so here it is. I often make soups like this for a quick and nourishing lunch in the depths of winter. And when you’re out shopping next and see a lovely fresh cabbage, pick it up and give it a go.
Chorizo, Butterbean and Cabbage Soup
This is a truly delicious winter soup that really is quick and easy to make. It’d be excellent made with bacon, too.
The trick, I think, with the cabbage, is to put it in at the very last minute and stir so it just softens. I wouldn’t put the lid back on once it is in the pan. This means that it will just soften, but retain its bite and colour.
Serves 4
Ingredients
1 tbsp good olive oil
2 large brown onions, peeled and chopped
1 hoop of cured chorizo (around 200g), peeled and cut into 1cm cubes
Sea and black pepper, plus a pinch of sugar (optional)
1 x 400g tin butter beans, drained and rinsed
1 x 400g tin good chopped tomatoes
1 litre chicken or vegetable stock
½ Savoy cabbage, thinly sliced and tough stalks removed
Fresh parsley, chopped, to serve (optional)
Method
Take a large, lidded saucepan, and add the oil and onions. Over a medium heat, gently cook the onions until they soften slightly. This should take 5-10 minutes, at least.
Add the chorizo and season, and continue to fry for another 5-10 minutes, until the fat starts to render from the chorizo.
Next, add the butter beans and tomatoes and stir well, followed by the stock. Simmer for 15 minutes or so, until the flavours have had the chance to come together. Taste and check the tomato tastes sweet and flavourful, and not too acidic and raw. It may need another 10 minutes if so. Now, add the sliced cabbage. Stir well and gently simmer for another three minutes or so, until it has just softened. Taste, check the cabbage is cooked to your liking and the soup is adequately seasoned. Serve immediately.
