Christmas Lima Bean and Cabbage Soup

Cabbage and beans may not be the most glamorous duo, but they have a lot of chemistry! Some of their greatest hits: roasted, shredded in a salad, or - as here - braised in a soup. We zinged up this hearty dish with a spoon of miso and a drizzle of chilli oil

  • 3 tablespoons olive oil

  • 2 large shallots, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 750ml vegetable broth 

  • 1 tablespoon white miso 

  • 1/2 head of green cabbage, roughly chopped

  • 400g cooked Christmas Lima beans, plus 250ml bean broth

  • Salt and pepper to taste

  • Fresh lemon juice, to taste

  • Chile oil or chilli flakes, to garnish

  • Chopped parsley, to garnish

  • Croutons, to garnish

Serves 4

  1. Warm the olive oil in a large pot over medium heat. Add the shallots and a sprinkle of salt and cook, stirring occasionally, until they are completely soft and caramelized, 10 to 15 minutes. Add the garlic and continue to cook for a minute or two. Stir in the vegetable broth and cabbage; cover and cook until the cabbage is tender but not mushy, about 15 minutes. 

  2. Uncover and stir in the beans and their broth along with the miso. Simmer until the beans are warmed through, about 10 minutes. Taste and adjust the seasonings with lemon juice, salt, and pepper. 

  3. Serve the soup garnished with chilli oil or chilli flakes, fresh parsley and croutons.