Waitrose and Partners
Quick bean and cabbage soup

Quick bean and cabbage soup

4 out of 5 stars(1) Rate this recipe
VegetarianHealthyLow fat
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 1 essential Waitrose large onion
  • 3 celery sticks
  • 1 tbsp olive oil
  • 2 bay leaves
  • 395g can essential Waitrose Mixed Beans In A Spicy Tomato Sauce
  • 400g can essential Waitrose Chopped Tomatoes
  • 1 tsp bouillon powder or 1 vegetable stock cube
  • 100g prepared and finely shredded baby leaf greens, Savoy or January King cabbage
  • Shavings of Parmigiano Reggiano or vegetarian alternative, to serve (optional)
  • warm ciabatta bread, to serve (optional)


  1. Trim and finely dice the onion and celery, reserving any celery leaves for garnish. Place the diced vegetables in a large covered saucepan with the olive oil and bay leaves and cook gently for 4-5 minutes, until softened but not browned.

  2. Add the beans with their sauce and the tomatoes to the pan. Fill each can twice with cold water, adding it to the pan with the bouillon powder or stock cube. Bring to the boil, season to taste and remove the bay leaves. Add the finely shredded greens or cabbage and cook for 3-4 minutes, until tender.

  3. Meanwhile, finely chop any reserved celery leaves. Season the soup again then ladle into bowl and garnish with the chopped leaves. Serve with cheese and slices of warm ciabatta bread, if you wish.


Typical values per serving when made using specific products in recipe


669kJ/ 159kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating