Cabbage and bean soup is an always popular soup on the table of those who like to eat well.
The main ingredient in this recipe, besides borlotti beans, is cabbage; it is one of the healthiest and most nutritious vegetables found in nature.
Cabbage possesses a whole range of elements and properties that are beneficial to our bodies, making it in fact a vegetable that should never be missing from our tables.
In fact, it is rich in iron, calcium, vitamin A and omega-3 and omega-6 fatty acids.
Cabbage and bean soup is a good dish of Sicilian cuisine, a delicacy to be enjoyed especially during cold winter evenings.
- 8 cup of cabbage (700 grams)
- 1 2/3 cup white beans
- meat stock
- 2 large ripe tomatoes
- grated Pecorino cheese to taste
- 4 slices of bread
- extra virgin olive oil to taste
- salt and black pepper to taste
To prepare the delicious cabbage and bean soup, you must first remove the leaves from the cabbage, wash them and cook them in moderately salted boiling water.
In a separate pot, boil the beans that will have been soaked the night before along with a pinch of baking soda.
Now drain the cabbage leaves, chop them into not-too-small pieces and throw them together with the cooked and drained beans and the two skinned and shredded tomatoes into a pot in which there is some stock (preferably meat stock) boiling.
Cook for a good ten minutes or so, so that the ingredients are well flavored with each other and then season with grated pecorino cheese and freshly ground black pepper.
Finally, serve the cabbage and bean soup at the table with slices of bread fried in extra virgin olive oil.
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