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Savoy Cabbage, Kale and White Bean Soup


1 tablespoon olive oil
1 onion, diced
1 leek, thinly sliced
3 cups potatoes, diced
2 cloves garlic, minced
1 bunch kale, stems removed and leaves thinly sliced
4 cups Savoy cabbage, chopped
2 cups fresh tomatoes, chopped
Salt and pepper
6 cups vegetable broth
2 cups cooked white beans
Parmesan cheese for garnish


  1. Heat the oil and a large stock pot over medium low heat. Add onion, leak and potatoes, cook for 10 minutes, stirring occasionally.
  2. Add the garlic, kale, cabbage, tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to low and cook until cabbage starts to become tender, about 20 minutes, stirring occasionally.
  3. Add vegetable stock and bring to a boil; reduce heat and simmer 20 minutes.
  4. Add beans and cook five more minutes.
  5. Divide among bowls and garnish with grated Parmesan cheese.