Bean and red cabbage soup from Essentials of Classic Italian Cooking (page 110) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lisa_ems03b on November 02, 2025

    Used pork hock but left out fresh pork sausage. Red cabbage turns white beans purple if this sits very long so not the most attractive dish. Overall okay but not my favourite.

  • mcvl on June 16, 2023

    Good solid soup. I wish I had held the cabbage back and cooked it less -- it was a bit swampy; my fault.

  • sturlington on January 26, 2013

    Lot of pork in this recipe. I omitted some steps and it came out close to my standard sausage soup recipe. Made 1/2013

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