Ingredients
- 300 g black cabbage leaves
- 100 g dried cannellini beans
- 80 g olive oil
- 2 onions
- carrot
- celery
- garlic
- leek
- thyme
- rosemary
- meat extract
- ham bone
- tomato concentrate
- 4 Slices of stale bread
- parmesan
- salt
To prepare the bean soup, soak the cannellini beans overnight. Prepare a mince with the onions and a clove of garlic, brown it in 3 tablespoons of oil. Add the carrot, the white part of the leek and a stalk of celery, cut into very small pieces. Let them flavor together with the mince, then add the beans, drained, and cover with a liter and a half of cold water. Also add 2 tablespoons of concentrate, a pinch of meat extract, the ham bone and a pinch of salt. Bring to a boil and cook uncovered, over medium heat, until the beans are soft (about 1 hour and 30 '). Remove the bone and set aside a ladle of beans. Sieve everything else, then put it back on the fire. Add the whole beans and the black cabbage, peeled and chopped. Separately, in a saucepan, heat the remaining oil and brown a chopped rosemary and thyme. After about 10 minutes, filter the flavored oil and add it to the soup. Toast the bread in the oven, rub it with garlic and place it on the bottom of a bowl. Pour over the soup and top with plenty of grated Parmesan cheese.
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