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How to make it

  • Heat the oil and fry the bacon until just golden.
  • Add the onion, celery and garlic and cook until soft.
  • Add one sprig of rosemary or 2 tsp of dried rosemary and the bay leaves.
  • Add the drained beans and chicken stock.
  • Stir well, then bring to a boil.
  • Turn down the heat.
  • Cover and simmer for about 25 minutes.
  • Take out the bay leaves and season the soup with the salt and pepper.
  • Add the cabbage and stir well.
  • Return to the boil and cook for a further 6-7 minutes until the cabbage leaves are soft.
  • Check the flavor of the soup and if necessary add a bit more of salt and/or pepper.
  • Ladle into bowls and sprinkle some parmesan cheese on top.

Reviews & Comments 8

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    " It was good "
    lovemyoregon ate it and said...
    This recipe is excellent, especially after it sits for a couple of days! I omitted the onions.
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  • pamelanava 8 years ago
    OH YUM!! I will try it this fall! Thank you,
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  • mrtnzangel8 9 years ago
    Oh yummy! I love cabbage..and beans. Will give this a try.
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  • pudgy47 9 years ago
    This is a must try, I love a good soup. Thanks
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    " It was excellent "
    henrie ate it and said...
    Love soup and this one appears to be a high 5, can hardly wait to make some, probably one day this week since we will have some cooler days. Thanks for the great post.
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  • wynnebaer 9 years ago
    I can imagine how this is going to taste as I read....So, for me it's definitely something I want to make...Thanks you....:)
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  • chihuahua 9 years ago
    Sounds great.
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    " It was good "
    notyourmomma ate it and said...
    This sounds terrific. I have yet to meet a bean soup I didn't like. But white beans are a favorite, they are so unctuous and velvety to the palate. Great combination of flavors. Yum.
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