How to cook soup with dried cannellini beans, a recipe to add cabbage and black cabbage with potatoes to the ingredients.
Ingredients for 6 portions
- 1 quarter of savoy cabbage
- 2 bunches of chard
- 2 potatoes
- 2 carrots
- 2 celery stalks
- 6 slices of stale homemade bread
- Dried cannellini beans: gr. 300
- 1 bunch of black cabbage
- Smells, onion, carrot, celery
- A spoonful of preserves
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- Olive oil
- Salt and pepper
Preparation of the soup with dried cannellini beans
Boil the beans, after soaking them overnight, in about 2 liters of cold salted water.
Pass the three quarters and put the puree obtained in the cooking broth.
In a saucepan, brown in 8 tablespoons of oil, the minced smells and when the onion wilt, add all the clean, washed and cut into slices.
Stew a few minutes then add the concentrate diluted with broth.
Add a little salt, pepper and add the bean broth and the whole beans.
Cook for about an hour in an uncovered pan.
In a bowl, put the slices of bread, wanting toasted and lightly rubbed garlic, and pour the soup over it.
Wait about ten minutes before serving.
