Tuscan soup with black cabbage

This preparation is ideal to enjoy on cold winter days, a very convivial dish for a family lunch. The Tuscan soup is a tasty recipe, a first course with a delicate aroma. Based on simple and genuine ingredients, the Tuscan soup is a riot of true flavors, a healthy comfort food that keeps you light without sacrificing taste. The Tuscan soup is an excellent solution when you have little time available and you want to prepare a healthy, light and digestible dish also suitable for feeding children, to whom it will give an extra dose of vitamins. This Tuscan soup is really very simple in its preparation, so it lends itself to the weekly menu of the whole family, although it can become a very refined course in a more formal dinner. On these occasions you will serve the Tuscan soup in small portions, accompanied by crunchy bread croutons golden in oil or breadsticks and garnishing it with a leaf of parsley or chives. Do not forget the final garnish, the master touch that will transform your Tuscan soup into a refined dish, with a guaranteed "scenic" effect. 

The Tuscan soup with black cabbage is precisely a typical Tuscan recipe that I made days ago for the first time after discovering how good black cabbage is, I had never tried it and I fell in love with it, too bad that in my part it is very rarely found but in any case this winter I will make a feast. It is really worth cooking this Tuscan soup with black cabbage and savor it nice steaming with freshly toasted bread one winter evening maybe with family or friends, it is a convivial dish, comfort food that makes us feel immediately very good but now enough chatter and let's discover the recipe immediately after looking at the photo as always.

Ingredients

500 g Black cabbage

250 g Peeled tomatoes (or tomato puree)

300 g Potatoes

160 g Cannellini beans 

1 Carrot

1 onion

1 celery rib

1 tsp Thyme

2 bay leaves

1 clove Garlic

4 tablespoons Extra virgin olive oil

4 slices Tuscan bread

1 L Broth

2 pinches Salt and Pepper

Preparation

To prepare the Tuscan soup with black cabbage, start the night before by soaking the beans in plenty of cold water. The next morning drain, rinse and cook with bay leaves for at least 1 hour, they must become tender but still firm. Chop onion, carrot and celery after cleaning them well and place half of the chopped in a pan of high edges with extra virgin olive oil and the crushed whole garlic clove. Brown for 2 or 3 minutes and add the crushed peeled tomatoes or tomato puree, the thyme, salt and pepper and after 4 minutes incorporate 1 ladle of boiling broth leaving the sauce to cook for 12 minutes. Turn off and set aside. Now clean the black cabbage by removing the central rib too hard and break it coarsely with your hands. Brown in a large pot  chopped onion, carrot and celery with more extra virgin olive oil, now add the peeled potatoes and cut into small pieces not so small, the black cabbage and the drained beans cooked previously. Let go of everything, stirring gently for a few minutes to flavor then add the tomato sauce kept aside and the boiling broth. Cook the Tuscan soup with black cabbage for 1 hour over medium-low heat, checking that it does not dry out too much otherwise add a few more ladles of broth. Once the Tuscan soup with black cabbage is ready, toast the slices of bread on a cast iron plate, serve the soup in bowls by inserting a slice of bread in each, sprinkled with extra virgin olive oil and...

ENJOY YOUR MEAL!