Sopa de Feijão Branco com Couve (White Bean and Cabbage Stew)

Name: Sopa de Feijão Branco com Couve (White Bean and Cabbage Stew)
Cuisine: Portugal
Ingredients: 600 g White beans (soaked overnight); 500 g Cabbage (shredded); 600 g Potatoes (cubed); 1 large Onion (chopped); 4 cloves Garlic (chopped); 60 ml Olive oil; 2 Bay leaves

A recipe from Portugal.

🇵🇹 PortugallunchtraditionalonePotstewvegetarianOptioncomfortFoodheartHealthy

Sopa de Feijão Branco com Couve (White Bean and Cabbage Stew)

Nutrition (per serving)

340Calories

16 gProtein

46 gCarbs

10 gFat

6 gSugar

800 mgSalt

Ingredients

600 g White beans (soaked overnight)
500 g Cabbage (shredded)
600 g Potatoes (cubed)
1 large Onion (chopped)
4 cloves Garlic (chopped)
60 ml Olive oil
2 Bay leaves

Method

Heat olive oil in large pot. Sauté onion and garlic until soft. Add soaked beans, bay leaves and enough water to cover by 6 cm. Bring to boil, skim foam, then simmer covered 1 hour.
Add cubed potatoes and shredded cabbage. Continue simmering 30-40 minutes until beans and vegetables are tender and stew is thick.
Season with salt and pepper. Drizzle with extra olive oil before serving. Serve hot with bread.