Basque Cabbage and Bean Soup

Serves 4 – Time: 1 hour – Prep: 10 minutes – Active time: 25 minutes

As with most recipes involving beans, the wide variety available means the kind you use here is pretty interchangeable. Small white beans are ideal, but if all you have around are kidney beans or chickpeas, those will work just fine.

Whether you use dried, frozen, or canned, though, make sure they’re rinsed and ready to add to the soup. Although this is paired specifically with the Domaine de la Guicharde Côtesdu-Rhône Villages in this month’s bag, it’s tasty with any dark fruited but softer red with little to no discernable oak; young Rioja, Chinon, Central Coast syrah, and just about any Languedoc red will do just fine here.


1 Tbsp. olive oil

1 medium yellow onion, chopped

4 ounced Spanish chorizo, diced

2 cloves garlic, sliced

1 Tbsp. tomato paste

1 tsp. salt

1 tsp. ground white pepper

1 quart chicken or vegetable stock or broth

½ small head cabbage, sliced into ¼” ribbons (about 4 Cups)

2 Cups cooked small white or other beans

1 oz. lemon juice


Smoked or sweet paprika

Parsley, chopped



In a large pot, heat the olive oil over medium-low heat until just fragrant. Sauté onion and chorizo until the chorizo has rendered most of its fat, about 15 minutes. Add garlic, tomato paste, salt and white pepper. Stir constantly until the garlic just starts to give off its aroma, then stir in the stock. Add cabbage, increase heat to medium-high, and bring to a boil. Reduce to a simmer and cook, covered, for 15 minutes. Add beans and cook for least another 15 minutes, or until the soup smells very aromatic. Remove from heat and stir in lemon juice. Add salt to taste. Serve in deep bowls, garnished with paprika and parsley.