Creamy White Bean Soup with Cabbage and Salmon Recipe

Creamy White Bean Soup with Cabbage and Salmon Recipe

  • 1 cup dried navy beans
  • 2 1/2 cups water
  • 2 cups chicken broth
  • 6 cloves garlic, chopped
  • 1 bay leaf
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 head cabbage, shredded
  • 1 large onion, chopped
  • 1/2 pound skinned salmon fillet
  • 2 ounces Canadian bacon, diced
  • 1 tablespoon fresh thyme
  1. In a large saucepan or Dutch oven, combine the beans, water, broth, garlic, and bay leaf. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 50 minutes, or until the beans are very tender. Remove and discard the bay leaf.
  2. In a food processor or blender, puree the soup in batches until smooth. Return the soup to the pot and bring to a boil over medium heat. Cover to keep warm.
  3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add the cabbage and onion. Cook, stirring frequently, for 6 minutes, or until lightly browned and tender. Add to the soup.
  4. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the salmon and bacon. Sprinkle with the thyme. Cook, stirring gently, for 3 minutes, or until the salmon is lightly browned and just opaque.
  5. Gently stir the salmon mixture into the soup.
Recipe of the Day|