Bean and black cabbage soup is a typical dish of Tuscan cuisine. It is a rich, nutritious comfort food with an intense flavor. The cannellini beans are slowly cooked with celery, onion, bay, and peeled tomatoes to create a tasty base. The black cabbage, with its dark and hearty leaves, is added to give a touch of freshness and crunch. Stale sliced bread is used to enrich the soup's texture.
Soak 300 g of cannellini beans overnight and then boil them with an onion, a bay leaf, a celery stalk, and salt
Chop 1000 g of black cabbage leaves and sauté them with a little oil, salt, pepper, and 500 g of peeled tomatoes
In a serving bowl, alternate layers of stale sliced bread soaked with the cooking broth of the beans, boiled beans, and sautéed cabbage with its sauce
Cover and let it rest for 1 hour before serving
Frying Pan
Saucepan
Knife
Cutting Board
Italy, Toscana
| Energy (kcal) | 73.35 |
| Carbohydrates (g) | 12.43 |
| of which Sugars (g) | 1.77 |
| Fat (g) | 0.61 |
| of which Saturates (g) | 0.13 |
| Protein (g) | 4.97 |
| Fiber (g) | 4.36 |
| Sale (g) | 0.02 |
