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Meat, South and mountains

Catalan ollada with country bread

Catalan ollada is a hearty winter soup made with white beans, cabbage, and root vegetables, enriched with smoked bacon and smoked sausage. For 4 people, it takes 1 hour 50 minutes and is easy to make, at about €2.40 per person. The key to success is slow cooking the vegetables and mashing some beans at the end to thicken the broth.

Off to Catalonia with an ollada, this hearty soup with cabbage, white beans, and bacon, served with good country bread.

Catalan ollada with country bread
Total time
1 h 50
Difficulty
Easy
Cost per person
€2.40
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Ollada is the soup that actually warms you up, the one that simmers for a long time while you get on with other things. The cabbage and leeks soften slowly, the smoked bacon flavors the whole broth, and the white beans bring that creamy base that turns a light soup into a real meal. The smoked sausage, sliced right before serving, adds bite to every spoonful.

This is a Sunday night family dinner or a cold Tuesday meal, the kind you serve with a thick slice of country bread to mop up every last drop. Kids usually love the sausage and the soft potatoes, and you can always serve them a bowl with a bit less cabbage if needed. Mon Chou walks you through a generous ollada, step by step, with no need to hover over the pot.

The ingredients

4 people

Fruits and vegetables

  • Green cabbage 0.5
  • Potatoes 400 g
  • Carrots 2
  • Leeks 2
  • Garlic 3 cloves

Pantry

  • Canned white beansoften in the pantry 400 g
  • Vegetable brothoften in the pantry 1.5 l
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Smoked bacon 250 g
  • Smoked sausage 2

Bakery

  • Country bread 8 slices

Allergens Gluten

The step by step recipe

  1. Cook the diced bacon with the chopped garlic in a large pot with the oil. 8 min

    The bacon should turn lightly golden.

  2. Add the shredded cabbage, leeks, and sliced carrots, and let them soften for a few minutes.

    Remove the tough ribs from the cabbage.

  3. Pour in the broth, add the diced potatoes and the smoked sausage, and let it simmer gently. 55 min

    Skim off any foam at the start of the boil.

  4. Add the drained white beans and continue cooking. 20 min

    Mash a few beans to thicken the broth.

  5. Serve the soup piping hot with the sliced sausage and country bread.

    A drizzle of raw olive oil in the bowl is perfect.

Our tips to get it right

  • Cut the potatoes into even cubes so they all cook at the same rate without falling apart.
  • If the broth reduces too fast, top it up with hot water rather than cold broth, so the cooking doesn't stall.
  • Taste and adjust the salt only at the end, the bacon and vegetable broth already add a lot.

The variations

  • Swap the smoked bacon for plain bacon lardons if you prefer a milder flavor, the soup still works beautifully.
  • For a vegetarian version, skip the bacon and sausage, double the white beans, and add a pinch of smoked paprika to keep that smoky edge.
  • For kids in a hurry to eat, blend a ladleful of soup with the vegetables and stir it back in, it thickens the broth even more and often goes down better.

What to serve it with

  • Toasted country bread
  • Sheep's milk cheese for dessert
  • A glass of light red wine

Storage

Ollada keeps for 3 days in the fridge in a sealed container, and the flavor actually improves the next day. It freezes well for up to 2 months, ideally without the bread. Reheat it gently on the stovetop, adding a splash of water or broth if it has thickened too much.

Questions about this dish

Can you make ollada ahead of time?

Yes, it's actually recommended, it often tastes even better reheated the next day. Make it the day before and keep the sliced sausage separate to reheat on its own.

Can you use dried beans instead of canned white beans?

Yes, but you'll need to soak them overnight and cook them separately before adding them to the soup. About 200g of dried beans will replace the 400g of canned beans.

What kind of smoked sausage works best here?

A smoked Toulouse sausage or a sliced Morteau sausage both work well. The important thing is that it's already smoked so it flavors the broth as it cooks.

Why mash some of the beans at the end?

Mashed beans release their starch and naturally thicken the broth, without needing flour or cream. That's what gives ollada its generous, hearty texture.

How long does it take to make a Catalan ollada with country bread?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Catalan ollada with country bread?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Catalan ollada with country bread cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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