Ingredients:
8 black cabbage leaves
1 onion
1 celery stalk
1 carrot
1 basil leaf
thyme
150 g./5 oz. dry beans
2 potatoes
3 ripe tomatoes
whole-meal bread
Lamole di Lamole Tuscan extra virgin olive oil
salt
Preparation:
Place the beans in lukewarm water over night. Gently fry finely chopped carrot, celery, basil and thyme in the oil; add the potatoes cut into pieces. Stir in pan and add black cabbage cut into strips and the beans. In 1/2 cup of oil gently soften the chopped onion, add the fresh tomatoes cut into pieces. Cook over a low flame, sieve and add to the vegetables. Add 2 l./4 pt. of water, salt slightly and cook over a low flame for 3 hours. Place the slices of whole-meal bread on the bottom of a soup tureen and pour the soup over them.
Print