There’s something deeply satisfying about a rustic, one-pot-ish meal that brings together humble ingredients to create a bowl of pure comfort. This Cannellini Beans with Cabbage and Pasta is exactly that. It’s the kind of dish you’ll crave on a chilly evening, yet it’s light enough to enjoy at room temperature on a warmer day. The combination of tender Savoy cabbage, creamy cannellini beans, and perfectly cooked pasta, all brought together in a savory leek and thyme-infused broth, is simply divine. It’s wholesome, flavorful, and on the table in just 30 minutes!
Ingredients
• Salt, to taste
• 1/2 head Savoy cabbage, cored and chopped
• 1/2 pound (225g) small pasta, like cavatelli, conchiglie, or orecchiette
• 2 tablespoons extra virgin olive oil or butter
• 2 cups (about 2 medium) thinly sliced leeks, white and light green parts, well washed
• 1 stalk celery, chopped
• 2 sprigs fresh thyme
• 1/4 cup (60ml) dry white wine (optional)
• 1 cup (240ml) flavorful vegetable stock
• 3 cups (about 2 15-oz cans) cooked cannellini beans, drained
• Freshly ground black pepper, to taste
• Freshly grated Parmesan or pecorino Romano cheese, for garnish
Instructions
1. Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for about 3 minutes, until just tender. Use a slotted spoon to remove the cabbage from the water, drain it, and set it aside.
2. Return the water to a boil, add the pasta, and cook according to package directions until al dente, about 7-10 minutes. Drain the pasta well.
3. While the pasta cooks, heat the olive oil or melt the butter in a large skillet over medium heat. Add the sliced leeks and celery and cook, stirring occasionally, until softened, about 5 minutes.
4. Add the thyme sprigs and the white wine, if using. Cook for another minute, scraping up any bits from the bottom of the pan, until the wine has nearly evaporated.
5. Stir in the vegetable stock, drained beans, and the reserved cooked cabbage. Season with a sprinkle of salt and pepper. Bring to a simmer and cook for about 5 minutes to allow the flavors to meld and everything to heat through.
6. Add the drained pasta to the skillet with the bean and cabbage mixture. Stir gently to combine everything. Taste and adjust the seasoning if needed. Serve immediately, garnished with a generous sprinkle of freshly grated Parmesan cheese.
Nutritional Information
• (per serving)
• Calories: 485 kcal
• Protein: 18g
• Carbohydrates: 75g
• Fat: 12g
• Fiber: 14g
• Sodium: 450mg
Pro Tips
• To make this dish vegan, use olive oil instead of butter and either omit the cheese or use a plant-based Parmesan alternative.
• The quality of your vegetable stock is key to the final flavor. A rich, homemade stock like a roasted vegetable or mushroom stock works wonders.
• Swap the cannellini beans for other firm beans that hold their shape, such as chickpeas, cranberry beans, or pinto beans.
• For a leafy green twist, replace the cabbage with 1 pound of fresh spinach. Skip blanching it and simply wilt it into the skillet after the leeks and celery have softened.
FAQ
Q: How can I make this cabbage and pasta recipe vegan
A: To make this recipe completely vegan, simply use olive oil instead of butter and omit the Parmesan cheese garnish. For a cheesy flavor, you can use a sprinkle of nutritional yeast or your favorite plant-based Parmesan alternative.
Q: Is this cannellini bean pasta a good source of vegetarian protein
A: Yes, this dish is an excellent source of plant-based protein. The cannellini beans provide approximately 18 grams of protein per serving, making it a satisfying and nutritionally balanced vegetarian meal.
Q: Can I use other beans or greens in this recipe
A: Absolutely! This recipe is very versatile. You can swap cannellini beans for other firm beans like chickpeas or pinto beans. Instead of Savoy cabbage, you can wilt in about a pound of fresh spinach or chopped kale for a different leafy green twist.
Q: How should I store leftovers for this vegetarian pasta dish
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb some of the broth, so you might want to add a splash of vegetable stock or water when reheating on the stovetop or in the microwave.
