Cavolo Nero Soup

3 comments

Saturday morning I went shopping and I founnd this beautiful cavolo nero. I say: “I’ll do some ribollita”… forgetting that I’ve never done it. Looking around for a recipe and using what I had in my pantry, I came up with this, which isn’t ribollita, but it’s good anyway 🙂

Ingredients:
1 cavolo nero
125 gr of borlotti beans (kidney bean)
200 gr of giant spanish beans
3 potatoes
2 carrots
2 sprigs of rosemary
a few sprigs of thyme
oil
salt
2 cloves of garlic
2 chillies

Method:
Clean the cabbage and cut it into strips, not too large. Peel potatoes and carrots and cut them into pieces.
Heat oil and garlic in a large pot, add potatoes, carrots and cabbage. After a few minutes, add two litres of water; tie rosemary, thyme and chillie with a string and dip them into the broth, leaving out part of the string (doing so, you won’t lose the sprigs in the broth)
Bring to a boil and simmer for one hour, covering with a lid.
Drain the beans and add them to the rest of the ingredients. Remove the string with the herbs. Purée ¼ of the soup and stir well.
Serve hot with some croutons.

Chef: AleDD from VeganBlog

  1. Cassandra78 20 December 2010 at 14:58

    well… even if it’s not a proper ribollita, looks delicious and creamy! perfect for this snowy wheather 🙂


  2. ascanio 21 December 2010 at 14:50

    Looks delicious 🙂 even if it’s not a proper ribollita 😛


  3. Mirko 21 December 2010 at 17:05

    Very italian Style! I love Italy Food!



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