CANNELLINI SOUP AND  BLACK CABBAGE 

Well if there is one thing about me to know is that I love soups, those great mixtures of vegetables, spices and toasted bread croutons. They are warm, comfortable on cold and rainy days as well as extremely convenient to carry around if like me you also prepare the basket in the morning with lunch to take to work. I then equipped myself with containers that keep the meal warm until lunchtime, so I put the bread, and legumes all inside the soup and all the soup inside the thermos, and this is a nice advantage so at 13.30 everything is still hot and I made a complete and balanced meal, aspect not to be underestimated absolutely! To hear me speak now you would not say at all that I was one who hated the "minestrone" and yet...

Ingredients

cannellini beans 200 gr

black cabbage 1

garlic 3 cloves

salt 1 pinch

chili pepper 2

EVO oil

vegetable broth

rustic bread 4 slices

Guidelines

Soak the cannellini beans for about 12 hours in cold water. Drain the cannellini beans and boil them for about 30 minutes. In a terracotta pan brown 2 cloves of garlic and chillies in oil. Add the cannellini beans and let them flavor for a few minutes. Chop the leaves of the black cabbage and add them to the beans. Cook the soup with the addition of vegetable broth little by little for about 45 minutes. Meanwhile, toast some bread or use slices of stale bread. Rub the toasted bread with a clove of garlic and place the flavored slices on the bottom of the tureen. Pour the soup over the bread and serve after 5 minutes.