About the Recipe
A soup for days when simple food is exactly what you need. Tender savoy cabbage, sweet carrots, creamy cannellini beans and a touch of caraway come together in a broth that is both comforting and deeply satisfying. Made from everyday ingredients and cooked with little effort, it proves that good food rarely needs much embellishment.
Ingredients
1 small savoy cabbage, sliced into strips
3 carrots, peeled and cut into thick slices
1 can (450 g) cannellini beans, drained and rinsed
1 onion, finely diced
2 garlic cloves, finely chopped
1 tsp caraway seeds
4 cups (1 litre) vegetable broth
olive oil
salt
pepper
Optional
Finely chopped parsley
Preparation
Build the Base
Heat a little olive oil in a large pot. Cook the onion over medium heat until softened. Add the garlic and caraway seeds and cook for another minute until fragrant
Cook the Soup
Add the carrots and savoy cabbage and cook for 2–3 minutes. Pour in the vegetable broth and simmer gently for 10–12 minutes until the vegetables are tender
Add the Beans
Stir in the cannellini beans and cook for another 3–5 minutes. Season with salt and pepper
Serve
Ladle the soup into bowls and finish with a drizzle of olive oil and some chopped parsley, if using