French cuisine · Soups & Stews

Corsican Bean Soup

Corsican vegetable stew with white beans, savoy cabbage and short pasta, rounded off with garlic and olive oil.

Ingredients · for 4 servings

• 200 g white beans (soaked overnight)
• 1/2 head savoy cabbage
• 2 carrots
• 2 potatoes
• 1 leek
• 2 onions
• 4 cloves garlic
• 2 ripe tomatoes
• 100 g soup pasta
• 5 tbsp olive oil
• 1 sprig thyme
• Salt, pepper

Instructions

1. Soak the white beans overnight in plenty of cold water, then drain and rinse the next day; cut the savoy cabbage into thin strips and dice the carrots and potatoes into 1 cm cubes.
2. Finely chop the onions and garlic, cut the leek into thin rings, and peel, seed and dice the tomatoes.
3. Heat 3 tbsp olive oil in a large pot and sweat the onions, leek and garlic over low heat for 6-8 min. until soft, without letting them color.
4. Add the beans, tomatoes and thyme, pour in 1.5 l water and simmer gently, covered, for 50-60 min. until the beans are soft.
5. Stir in the carrots, potatoes and savoy cabbage and cook for another 20 min., then sprinkle in the soup pasta and simmer uncovered for 8 min. until al dente.
6. Season generously with salt and pepper, remove the thyme sprig and serve the soup drizzled with the remaining olive oil in deep bowls.