Cannellini Bean, Cabbage and Udon Noodle Broth

3 Aug

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This is a real soul soothing broth and is perfect if your having a hard day or if you just feel like having food that nearly hugs you from the inside out. This is best if you have a homemade chicken stock which is so easy to make but it can also be made with a good quality shop bought stock if you are really pushed.

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This is a veggie version but you could add chicken strips if you want. I love cabbage in a soup especially a broth because it really bulks it out and gives it a gorgeous green vibrancy. If you are looking for a clean, green and healthy supper this will suit you down to the ground. It is a great winter or summer dish because it is heart warming yet light so gives the best of both worlds.

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Cannellini Bean, Cabbage and Udon Noodle Broth (Serves 2)

1 1/2 litres chicken stock, preferably homemade

1 red onion, sliced

3 large garlic cloves, peeled and roughly chopped

1 large carrot, peeled and cut into half coins

1 small/medium sweet potato, peeled and cut into chunks

1/2 small sweetheart cabbage, washed and sliced across to form strips

3 rosemary sprigs, stalk removed

3 thyme sprigs, stalk removed

1 small bunch parsley, roughly chopped

1/2 x 400g can cannellini beans, drained

85g udon noodles

salt and pepper

  • Put the chicken stock in a large pot along with the onion, garlic, carrot, sweet potato, cabbage, rosemary, thyme and parsley. Place over a high heat and put the lid on.
  • Once it starts to boil, turn the heat down to medium and let bubble away for 8-10mins or until the sweet potato is tender.
  • Cook the noodles according to packet instructions.
  • Add the beans to the pot and season with salt and pepper to taste.
  • Turn the heat down to low and cook with the lid on for a further 3-4mins just until the beans are warmed through.
  • Serve the broth ladled over a bed of noodles and enjoy.

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