Soup with Black Cabbage and Beans
The BEAN AND BLACK CABBAGE SOUP is an exquisite dish of the cold seasons, capable of transmitting the warmth of the house and the flavor of the good dishes of the peasant tradition. This soup, nutritious and also perfect for vegetarians and vegans, sees the creamy beans and crunchy black cabbage, typical of Tuscany but now present on tables all over Italy, perfectly marry. A dish that can solve a winter dinner and, a not insignificant detail, which can be prepared in advance and heated only before serving. This great classic of peasant cuisine is an example of simplicity that conquers, thanks to the combination of genuine ingredients and its enveloping flavor. Ideal for a heart-warming lunch or dinner, this soup is also a great choice for those looking for a dish rich in fiber, vitamins, and plant-based protein.
Ingredients
600 g borlotti beans (frozen or fresh)2 potatoes (large)350 g black cabbage1 l water (boiling or broth)1 carrot1 onion1 celery stalk2 tbsp tomato pasteextra virgin olive oil to tastesalt to taste
Steps
The first thing to do to prepare the SOUP WITH BLACK CABBAGE AND BEANS is to peel the potatoes and cut them into cubes. Then prepare a mince by cutting into very small cubes: carrot, celery and onion. You can also make this easier by blending the ingredients with a blade mixer. Now take the black cabbage, remove the leaves with problems and then grab the ones that remain, one at a time, holding them by the stem and pull with the other hand upwards. In this way you will detach the green part, which is what you need for the recipe. (With the stems you can prepare the broth that you will need for cooking the soup). Cut the leaves of the black cabbage into small pieces and then rinse them under running water. Pour a drizzle of oil into a pot and fry the chopped carrot, celery and onion in it. After a few minutes, pour in the black cabbage leaves, potato cubes, tomato paste, beans, salt and hot water. Stir and cook the SOUP WITH BLACK CABBAGE AND BEANS over low heat, with the lid on for about 60-80 minutes. Stir occasionally and check the cooking, if necessary add more water. To make it the creamiest soup, you can blend about two ladles and then add them to the rest in the pot, or you can serve it immediately as it is. Serve the SOUP WITH BLACK CABBAGE AND BEANS flavoring each portion with a drizzle of olive oil.
The BEAN AND BLACK CABBAGE SOUP is an exquisite dish of the cold seasons, capable of transmitting the warmth of the house and the flavor of the good dishes of the peasant tradition. This soup, nutritious and also perfect for vegetarians and vegans, sees the creamy beans and crunchy black cabbage, typical of Tuscany but now present on tables all over Italy, perfectly marry. A dish that can solve a winter dinner and, a not insignificant detail, which can be prepared in advance and heated only before serving. This great classic of peasant cuisine is an example of simplicity that conquers, thanks to the combination of genuine ingredients and its enveloping flavor. Ideal for a heart-warming lunch or dinner, this soup is also a great choice for those looking for a dish rich in fiber, vitamins, and plant-based protein.
Ingredients
600 g borlotti beans (frozen or fresh)
2 potatoes (large)
350 g black cabbage
1 l water (boiling or broth)
1 carrot
1 onion
1 celery stalk
2 tbsp tomato paste
extra virgin olive oil to taste
salt to taste
Steps
The first thing to do to prepare the SOUP WITH BLACK CABBAGE AND BEANS is to peel the potatoes and cut them into cubes. Then prepare a mince by cutting into very small cubes: carrot, celery and onion. You can also make this easier by blending the ingredients with a blade mixer. Now take the black cabbage, remove the leaves with problems and then grab the ones that remain, one at a time, holding them by the stem and pull with the other hand upwards. In this way you will detach the green part, which is what you need for the recipe. (With the stems you can prepare the broth that you will need for cooking the soup). Cut the leaves of the black cabbage into small pieces and then rinse them under running water. Pour a drizzle of oil into a pot and fry the chopped carrot, celery and onion in it. After a few minutes, pour in the black cabbage leaves, potato cubes, tomato paste, beans, salt and hot water. Stir and cook the SOUP WITH BLACK CABBAGE AND BEANS over low heat, with the lid on for about 60-80 minutes. Stir occasionally and check the cooking, if necessary add more water. To make it the creamiest soup, you can blend about two ladles and then add them to the rest in the pot, or you can serve it immediately as it is. Serve the SOUP WITH BLACK CABBAGE AND BEANS flavoring each portion with a drizzle of olive oil.
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