Cabbage and Beans Soup

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Recipe

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Cabbage and Beans Soup

Prep Time10 mins

Cook Time1 hr 10 mins

soak time8 hrs

Total Time1 hr 20 mins

Course: Soup

Cuisine: Italian

Servings: 4 people

Author: Alessandra

Ingredients

• 800 g savoy cabbage
• 150 g dried borlotti beans
• 1 piece of celery
• 2 carrot
• 1 clove garlic
• 1 bay leaf
• water
• rosemary fresh
• extra virgin olive oil
• salt and pepper

Instructions

• The night before, soak the beans in a bowl.
• First, prepare a mixture with celery, carrots and garlic. In a saucepan, brown the mixture with a little oil, let it flavor for a few minutes, stirring.
• Add the drained beans, pour in the water to cover them, add the bay leaf and cook over medium-low heat for about 40 minutes, stirring occasionally.
• Wash the cabbage, remove the outer leaves and cut it first in half and then into strips.
• At this point add the cabbage and rosemary. Salt and pepper. If necessary, add more hot water or vegetable broth.
• Continue cooking over low heat, stirring occasionally, for about 30/40 minutes or until the vegetables are tender.
• When the soup is cooked, pour it into bowls and serve with a drizzle of extra virgin olive oil and croutons.

Notes

You can replace dried beans with pre-cooked ones, so as to halve cooking times.

If you prefer, you can blend the soup, so as to have an excellent creamy soup.