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Cannellini Beans with Cabbage and Pasta – vegetarian recipe
Stav Kogan

Cannellini Beans with Cabbage and Pasta

A rustic, one-pot-ish meal that brings together humble ingredients to create a bowl of pure comfort. 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
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 485
Ingredients Method Nutrition

Ingredients
  

  • Salt, to taste
  • 1/2 head Savoy cabbage, cored and chopped
  • 1/2 pound (225g / 7.9 oz) small pasta, like cavatelli, conchiglie, or orecchiette
  • 2 tablespoons (30 ml / 1 fl oz) extra virgin olive oil or butter
  • 2 cups (480 ml) (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 (720 ml) (about 2 15-oz cans) cooked cannellini beans, drained
  • Freshly ground black pepper, to taste
  • Freshly grated Parmesan or pecorino Romano cheese, for garnish
  • 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 (454 g / 16 oz) of fresh spinach. Skip blanching it and simply wilt it into the skillet after the leeks and celery have softened.

Method
 

  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. Return the water to a boil, add the pasta, and cook according to package directions until al dente, about 7-10 minutes.
  4. Drain the pasta well.
  5. While the pasta cooks, heat the olive oil or melt the butter in a large skillet over medium heat.
  6. Add the sliced leeks and celery and cook, stirring occasionally, until softened, about 5 minutes.
  7. Add the thyme sprigs and the white wine, if using.
  8. Cook for another minute, scraping up any bits from the bottom of the pan, until the wine has nearly evaporated.
  9. Stir in the vegetable stock, drained beans, and the reserved cooked cabbage.
  10. Season with a sprinkle of salt and pepper.
  11. Bring to a simmer and cook for about 5 minutes to allow the flavors to meld and everything to heat through.
  12. Add the drained pasta to the skillet with the bean and cabbage mixture.
  13. Stir gently to combine everything.
  14. Taste and adjust the seasoning if needed.
  15. Serve immediately, garnished with a generous sprinkle of freshly grated Parmesan cheese.

Nutrition

Calories: 485kcalCarbohydrates: 75gProtein: 18gFat: 12g

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