Ingredients with Measurements:
- 1 pound bacon, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small head of cabbage, chopped
- 2 potatoes, peeled and chopped
- 1 can of white beans, drained and rinsed
- 8 cups of chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are soft and fragrant, about 5 minutes.
3. Add the chopped cabbage and potatoes to the pot and stir to combine.
4. Pour in the chicken or vegetable broth and add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the vegetables are tender.
5. Add the drained and rinsed white beans to the pot and stir to combine. Cook for an additional 5-10 minutes, or until the beans are heated through.
6. Season the garbure with salt and pepper to taste.
7. Serve the garbure hot, garnished with the crispy bacon.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-60 minutes
Temperature:
- Medium heat for cooking the bacon and vegetables
- Simmer for cooking the garbure
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 350 per serving
- Fat: 21g
- Carbohydrates: 25g
- Protein: 16g
Substitutions for ingredients:
- You can use pancetta or ham instead of bacon.
- You can use any type of beans you like, such as cannellini or navy beans.
- You can use any type of broth you like, such as beef or pork broth.
Variations:
- You can add other vegetables to the garbure, such as turnips or parsnips.
- You can add cooked sausage or chicken to the garbure for extra protein.
- You can add a splash of white wine to the garbure for extra flavor.
Tips and tricks:
- To make the garbure ahead of time, prepare the recipe up until step 5. Let the garbure cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat the garbure on the stove or in the microwave before serving.
- You can freeze the garbure for up to 3 months. Let the garbure cool, then transfer it to a freezer-safe container. Thaw the garbure in the refrigerator overnight, then reheat it on the stove or in the microwave before serving.
Storage instructions:
- Store the garbure in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the garbure on the stove or in the microwave until heated through.
Presentation ideas:
- Serve the garbure in individual bowls or in a large serving dish.
- Garnish the garbure with chopped fresh parsley or chives.
Garnishes:
- Crispy bacon
- Chopped fresh parsley or chives
Pairings:
- Serve the garbure with crusty bread or crackers.
Suggested side dishes:
- A simple green salad
- Roasted vegetables
Troubleshooting advice:
- If the garbure is too thick, add more broth or water to thin it out.
- If the garbure is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the garbure to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Garbure is a traditional French soup made with cabbage, beans, and meat. It originated in the Gascony region of France and was traditionally made with duck or goose confit.
Flavor profiles:
- Savory
- Smoky
- Comforting
Serving suggestions:
- Serve the garbure as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Savory, Smoky, Rich, Comforting, Tangy