I know the days are getting longer and warmer and the last thing you can probably think off is to have a soup as a main meal. But I must say, this is one of the best soups in the world and was one of my grandma Ofelia’s specialities. She even had her own name for this soup – Rebimba – which I have no idea what she meant with it (but to me it just sounds a very funny world which in a certain way reflects so well her vibrant and charismatic personality). My grandma was an extremely bubbly and engaging women and my mother inherited those qualities from her. She also inherited this recipe from her and I am lucky she makes this beautiful and filling soup every time I am back home in Lisbon. It is a very traditional Portuguese bean and cabbage soup that is perfect as a main meal.
This soup is filing, comfy, nutrient-rich and no less delicious.
Try it as I am sure you’ll love it.
- 1 medium onion, chopped
- 6 garlic cloves
- 600grs pre-cooked red kidney beans
- 600grs pre-cooked butter beans
- 1 suede
- 1 courgette
- - 1 carrot
- 200 grs of savoy cabbage, julienned
- 200 grs of white cabbage, julienned
- 1 vegetable low-salt stock in approximately 1 lt of water
- 1 tbsp. of olive oil
- More beans and some mashed avocado
- In a saucepan, sauté with olive oil, onion, chopped garlic and 400grs of each of the pre-cooked beans. Add the courgette and suede. Wrap all ingredients well, season with salt, cover and cook for 5-6 minutes. Then add the broth to the beans, until the vegetables are covered. Let it boil and then reduce heat, cover and cook about 20-25 minutes.
- Remove from the heat, season the seasoning and mash with the blender.
- Bring the pan back to the heat, bring to the boil and add the julienned cabbage, sliced carrot and the remaining beans. Let it cook for about 5 minutes, if you like the little cooked cabbage, otherwise let it cook for a few minutes and remove from the heat.
- Readjust seasonings if needed and serve with some mashed avocado on top and some rustic bread.