Sunday, September 30, 2012

Tuscan cabbage soup

Tuscan cabbage is a versatile vegetable that can be used in soups, salads or as a side dish. Also known as cavolo nero, this Italian cabbage has long, narrow, wrinkled, very dark green leaves and a mild flavour. It's a source of vitamin C and provides folate, beta carotene and dietary fibre. Cabbage soup is surely one of the most famous Italian vegetables soup, whose two basic ingredients are typical of Tuscany: bread and cabbage. 


Servings 4

1 tin of cannellini beans, rinsed
500 gms – 1 lb. Tuscan cabbage, shredded
2 small onions, chopped
2 small carrots, chopped
2 small potatoes, chopped

2 bunches of swiss-card 
1cup tomato souce
3 tbsp extra virgin olive oil
6 to 8 cups water
Salt and pepper to taste
2 slice of bread


Fry lightly in olive oil some onion, celery and carrot, all finely chopped. When the onion wilts,  add a coarsley shredded cabbage; when also the cabbage gets tender, add 2 potatoes and 4 or 5 courgettes cut into cubes. As soon as also these vegetables become soft, add 1 cup of tomato sauce, mix to blend it with all the ingredients, then add 2 bunches of swiss-card (about 1 pound) 2 of red cabbage and the beans. Leave to cook slowly for at least 1 and a half hour. About 30 minutes before the cooking time is over, add basil and thyme. In the meanwhile slice some bread into a soup tureen, pour the hot soup onto and leave to rest until the following day. Before serving put the lot again on the flame and leave it to simmer  for 10 to 15 minutes.

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