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Italian Tuscan Soup of Black Cabbage

Italian Tuscan Soup of Black Cabbage

Name: Italian Tuscan Soup of Black Cabbage
Yield: 4
Cuisine: Italian
Ingredients: Black Cabbage: 300 g; Potatoes: 250 g; Carrot: 2; Zucchini: 200 g; Celery: 2 stalks of; Onion: 1 little; Navy Bean: 250 g; Bacon: 50 g; Tomato Pulp: 80 g; Tuscan Bread: Toasted; Parsley: to taste; Extra Virgin Olive Oil: to taste; Salt: to taste; Chilli Powder: to taste

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Ingredients

Adjust Servings:

	300 g Black Cabbage
	250 g Potatoes
	2 Carrot
	200 g Zucchini
	2 stalks of Celery
	1 little Onion
	250 g Navy Bean
	50 g Bacon
	80 g Tomato Pulp
	Toasted Tuscan Bread
	to taste Parsley
	to taste Extra Virgin Olive Oil
	to taste Salt
	to taste Chilli Powder

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Features:

Cuisine:

Italian

95
Serves 4
Easy

Ingredients

300 g Black Cabbage
250 g Potatoes
2 Carrot
200 g Zucchini
2 stalks of Celery
1 little Onion
250 g Navy Bean
50 g Bacon
80 g Tomato Pulp
Toasted Tuscan Bread
to taste Parsley
to taste Extra Virgin Olive Oil
to taste Salt
to taste Chilli Powder

Directions

The Tuscan Soup with beans, bread and black cabbage is one of the typical soups of the Tuscan tradition, especially Florentine, and is prepared with poor ingredients and typically autumn/winter vegetables but can also be prepared with those found in the vegetable garden ( replacing the black cabbage with leafy chard) and, served cold, is a dish that is also suitable for the summer season. The advanced bean soup, heated on the stove (without mixing it) is always excellent and only following this procedure can it’s also called ribollita that would otherwise take the name of bean soup or bread soup.

The black cabbage is fresh from November to April and is a low-calorie vegetable: 100 grams bring only 30 Kcal. It is rich in fibers and minerals, vitamins and antioxidant molecules. Good concentration of vitamin C, potassium, folic acid and carotenoids such as pro-vitamin A. The black cabbage is famous as detoxifying and draining.

Steps

1 Done	Cut the onion to the veil, the carrots and the celery in small rounds and stew them in a little oil and salt.
2 Done	Add the cabbage cut into strips and deprived of most of the hard white veins.
3 Done	Add the diced cut potatoes, the cannellini beans, the tomato pulp and the small pieces of bacon.
4 Done 15	Cook over a low heat for about 15 minutes, stirring often and adjusting the taste with salt and pepper.
5 Done	Add the chopped zucchini, a pinch of finely chopped parsley, mix and cover with 300 ml of boiling water.
6 Done 30	Let simmer for about 30 minutes, remove and blend a quarter of the soup and put it back in the saucepan.
7 Done	Serve the hot soup in the holster, sprinkle with a little oil and serve with slices of toast.