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Tuscan bean soup and cabbage

ingredients

servings

2

Iodized salt

to taste

Extra virgin olive oil

to taste

Vegetable broth

1 liter

Onions

1 unit

Garlic

2 unit

Savoy cabbage

300 grams

Tomato sauce, without salt

500 grams

Cannellini beans

300 grams

soups from Italy

Tuscan bean soup and cabbage

Tuscan bean soup and cabbage

vegan high in fiber high in iron high in calcium source of C vitamins high in potassium with good fats

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tuscan bean soup and cabbage

Winter, Rain, brrr! This evening I put on the table soup Tuscan beans and cabbage, a blessing.

Tuscan bean soup and cabbage step 1

step 1

In a fairly large pot, sauté the finely chopped onion and the garlic cloves crushed, if necessary add a little water

Tuscan bean soup and cabbage step 2

step 2

When the onion is wilted and slightly golden, add the tomato sauce datterini, turn and add the previously washed Tuscan beans.

Tuscan bean soup and cabbage step 3

step 3

This type of bean does not need soaking, but a long, slow cooking.

Tuscan bean soup and cabbage step 4

step 4

Cook for about 30 minutes, adding occasionally the vegetable broth. Then add the cabbage cut into strips and cook more and add vegetable broth.

Tuscan bean soup and cabbage step 5

step 5

Let simmer to fire Very low, always check the water level and if necessary add warm water once finished the vegetable broth. Continue cooking for 1 hour and 30 minutes.

Tuscan bean soup and cabbage step 6

step 6

When the beans are beautiful soft taste and salt to taste if necessary.

Tuscan bean soup and cabbage step 7

step 7

Serve nice hot, you're done!

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