How to make Neapolitan cabbage and beans soup, simple recipe for a substantial first course, including, among the ingredients, chard, potatoes, carrots and beans with black cabbage.
Ingredients for 6 portions
- 3 bunches of chard
- 2 potatoes
- 2 carrots
- 2 celery stalks
- 2 onions
- Stale homemade bread 300 g
- Dried white beans 400 g
- 1 black cabbage
- Half savoy cabbage
- 1 tablespoon of preserves
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- Olive oil
- Salt and pepper
Preparation of cabbage and beans soup
Boil the beans in 2 liters of cold water, pass about three quarters of them putting the puree obtained in the cooking broth.
In another pot, brown a chopped onion in 8 tablespoons of oil.
When the onion wilts, add the preserve diluted in hot water or broth.
Add the carrots and celery slices, the chard and the two cabbage cut into strips, the potatoes cut into large slices.
Salt, pepper and cook, with lid, for a few minutes, then pour all the bean broth into the pot.
Cook for a long time, then when all the vegetables are well cooked, add the sliced bread and whole beans.
Simmer for 10 minutes and turn off the heat. Stir and let cool.
Pour the soup into a baking dish, sprinkle it with onion slices, pepper and a drizzle of oil.
Put it in a hot oven until the onion is golden brown.
Before serving, wait a few minutes.
