“A simple satisfying soup with crusty bread makes a nice family meal.”
READY IN:
1hr 35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the dried beans in cold water overnight.
  2. Next day drain the beans and place in a large pot with 5 cups cold water. Bring to a boil and boil for 10 minutes rapidly,.
  3. Reduce heat and skim off any foam.
  4. Simmer for 40 minutes or until beans are tender.
  5. Meanwhile in a frying pan saute the onion and garlic until soft in the olive oil.
  6. Stir in the diced potato and the shredded sage leaves.
  7. Saute for another 5 minutes.
  8. Now stir the mixture into the beans along with the stock and cabbage.
  9. Bring to a boil, lower the heat and simmer 15 minutes until all cooked , stirring occasionally.
  10. Season to taste with the salt and pepper.
  11. Serve with crusty bread.
  12. You can also serve with parmesan or romano cheese on top and a light drizzle of olive oil. But then that turns this Portuguese soup into Italian.

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