Bread and Cabbage Soup is a traditional dish from Tuscan cuisine. It is a rich and flavorful soup, perfect to enjoy during the cold winter days. Black cabbage, potatoes, and soaked beans are the main ingredients that give this soup a unique and nourishing flavor. Once ready, the soup is served with a sprinkle of grated Grana cheese that melts into the hot broth, making the dish even more delicious.
Finely chop the onion and celery and sauté them with olive oil in a saucepan
Separately, cut the cabbage into thin slices, keeping it in fresh water for a few minutes, then without draining it, add it to the sauté
Also add the diced potatoes without adding water, the cabbage's water will suffice, and let all the vegetables sauté for about ten minutes
Separately, have boiled the beans, mash half of them and add them to the vegetables along with enough of their water to make the soup
As soon as the potatoes have softened a bit, mash them with a fork, adjust with salt, and finish cooking
Put two slices of toasted bread at the bottom of each bowl, sprinkle with cheese, and pour the hot soup over it
Pot
Knife
Italy, Toscana
| Energy (kcal) | 67.74 |
| Carbohydrates (g) | 12.34 |
| of which Sugars (g) | 1.1 |
| Fat (g) | 0.33 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 3.02 |
| Fiber (g) | 3.81 |
| Sale (g) | 0.02 |
