This preparation is ideal to be enjoyed on cold winter days, a very convivial dish for a family lunch.
Preparation time: 25 minutes
Cooking time: 70 minutes
Servings: 4 people
Difficulty: Easy
Ingredients
300 gr of black cabbage
250 gr of potatoes
- 2 medium carrots
- 200 g of courgettes
- 2 stalks of celery
- 1 small yellow onion
- 250 gr of boiled cannellini beans
- 50 gr of rigatino (bacon spread)
- 80 gr of ready-made tomato pulp
- slices of toasted Tuscan bread
- parsley
- extra virgin olive oil
- salt
- chilli powder
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Method
Cut the icing onion, carrots and celery into small rounds and stew all in a little oil and salt.
Add the cabbage cut into strips and deprived of most of the hard white veins.
Add the diced potatoes, cannellini beans, tomato and small pieces of rigatino.
Cook over low heat for about 15 minutes, stirring often and adjusting the flavor with salt and chilli.
Add the chopped courgettes, a pinch of finely chopped parsley, mix and cover with 300 ′ ml of boiling water.
Let it simmer for about 30 minutes, take and blend a quarter of the soup and put it back in the saucepan.
Serve the soup hot in bowls, drizzled with a drizzle of oil and accompanied with slices of toasted bread.
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