Bean and black cabbage soup is a typical dish of Tuscan cuisine. It is a rich, nutritious comfort food with an intense flavor. Cannellini beans are slowly cooked with celery, onion, bay leaf, and peeled tomatoes to create a tasty base. Black cabbage, with its dark and leathery leaves, is added to give a touch of freshness and crunchiness. Sliced stale bread is used to enrich the texture of the soup.
Soak 300 g of cannellini beans overnight and then boil them with an onion, a bay leaf, a stalk of celery, and salt
Chop 1000 g of black cabbage leaves and stew them with a little oil, salt, pepper, and 500 g of peeled tomatoes
In a soup tureen, alternate layers of sliced stale bread soaked with the bean cooking broth, boiled beans, and stewed cabbage with its sauce
Cover and let rest for 1 hour before serving
Pan
Casserole
Knife
Cutting Board
Italia, Toscana
| Energy (kcal) | 39.25 |
| Carbohydrates (g) | 5.38 |
| of which Sugars (g) | 2.65 |
| Fat (g) | 0.28 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 2.48 |
| Fiber (g) | 3.43 |
| Sale (g) | 0.02 |
