What I am proposing today is a Tuscan soup, since the main ingredient in its recipe is black cabbage.
This soup is ideal on cold days and you will love it so much that you won’t be able to do without it!
- 1 1/2 cup of dried cannellini beans
- 4 heads of black cabbage
- 3 cloves of garlic
- 1 celery stick
- 2 onions
- 2 medium potatoes
- 8 tbsp of extra virgin olive oil
- 4 slices of stale bread
Black cabbage is a type of Italian cabbage most commonly known as Tuscan cabbage, cavolo nero or lacinato kale.
It is also known by the fun names of dinosaur kale and palm tree cabbage
First you need to have soaked the cannellini beans in cold water from the night before, or at least for 12 hours.
Then cook the beans covered in water with a celery stick, two tablespoons of oil, two cloves of garlic and an onion.
In a large pot cook the cabbage by cutting the leaves thinly and add it to the cooking liquid in which you have braised a chopped onion.
Continue gradually adding the bean stock for about 40 to 45 minutes, as it reduces and until the cabbage is cooked through.
Add the potatoes, cut into small cubes (they will serve to give creaminess).
Add the beans, half mashed and half whole.
Serve in small earthenware bowls on the bottom of which you will have placed cubes of toasted bread with a little garlic and oil, and on top add the cabbage soup and a drizzle of oil around.