The Bean and Cabbage Soup is a genuine and tasty dish, perfect for warming up during cold winter days. The combination of dried borlotti beans, savoy cabbage, potatoes, and bacon comes together to create a rich and hearty flavor. This soup is enriched with broth, vialone rice, parmesan cheese, and the delicate seasonings of onion, leek, celery, and carrot. The result is a creamy, nutritious, and irresistible dish.
Soak the beans overnight and then cook them for 90 minutes
Sauté the chopped vegetables in the chopped lard, adding broth and cooking for 1 hour, then add the rice and drained beans and cook for another 30 minutes
Pepper and serve with plenty of parmesan cheese
Large Pot
Frying Pan
Knife
Cutting Board
Keep in the refrigerator in an airtight container for up to 3 days
This bean and cabbage soup is a typical dish of traditional Italian cuisine, particularly widespread in Tuscany and Umbria.
Italy
| Energy (kcal) | 94.75 |
| Carbohydrates (g) | 9.79 |
| of which Sugars (g) | 2.2 |
| Fat (g) | 4.49 |
| of which Saturates (g) | 1.5 |
| Protein (g) | 2.92 |
| Fiber (g) | 3.03 |
| Sale (g) | 0.03 |
