Black cabbage soup, cannellini beans and savoy cabbage without potatoes, one of the many Tuscan recipes symbolizing the rustic and genuine cuisine of the region, a natural and tasty legume and vegetable minestrone. A simple dish from the peasant tradition like the farinata with black cabbage and beans or the Lombard bean soup, preparations that bring us back to the flavors of the past. Today’s recipe combines the intense and slightly bitter taste of black cabbage with the creaminess of cannellini beans, perfect for warming up cold winter days, with its richness of flavors and simplicity that enhances the fresh and seasonal ingredients. Served with a slice of toasted bread and accompanied by a drizzle of oil, the black cabbage and bean soup is genuine comfort food that encapsulates all the authenticity of Tuscan cuisine.
See you at the next recipe!!!
ALSO TRY:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Stovetop, Slow cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 715.94 (Kcal)
- Carbohydrates 100.11 (g) of which sugars 11.24 (g)
- Proteins 37.26 (g)
- Fat 16.89 (g) of which saturated 2.34 (g)of which unsaturated 1.36 (g)
- Fibers 29.99 (g)
- Sodium 892.94 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients: black cabbage and cannellini soup
- 10.5 oz black cabbage
- 7 oz savoy cabbage
- 14.1 oz dried cannellini beans (or 28.2 oz canned)
- 14.1 oz peeled tomatoes
- 1 clove garlic
- 1 onion
- 2 stalks celery
- 2 carrots
- 1 leek
- 2.8 oz extra virgin olive oil
- to taste salt
- to taste pepper
- to taste stale bread
Tools: black cabbage and cannellini soup
- Casserole
- Food Mill
Recipe: black cabbage and cannellini bean soup
First, you must choose whether to use canned beans or proceed with cooking the legumes at home, which is certainly more recommended (I chose the latter).
To boil the legumes at home, follow my instructions on how to cook beans
Once ready, continue with the recipe by following the next steps.
As soon as the beans are cooked, take out a little more than half and leave the rest whole, then with the help of the cooking water, puree them with a food mill or an immersion blender.
First, clean the vegetables, roughly chop the black cabbage and savoy cabbage, chop the celery, and slice the potatoes and leek.
Also chop an onion (I do it with a simple manual chopper) and sauté it in a casserole with the oil and a peeled garlic clove, then add the carrots, celery, and leek and let them flavor for a few minutes.
Add the peeled tomatoes, savoy cabbage, and black cabbage, the bean puree along with the remaining cooking water (if using canned beans, pour all their liquid), and cook on low heat for about an hour, adding warm water if needed. Salt, pepper, and a few minutes before turning off the stove, add the whole beans.
Serve your soup accompanied by slightly toasted country-style bread, seasoned with a drizzle of raw oil.
Storage and Tips
Storage: the soup can be kept in the fridge for a couple of days in a container with a hermetic closure. If you use fresh ingredients, you can also freeze it.
Tips: in this recipe, you can easily vary the amounts of vegetables based on the availability and taste of the ingredients used.
