Cavolo Nero Soup
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
well… even if it’s not a proper ribollita, looks delicious and creamy! perfect for this snowy wheather 🙂
Looks delicious 🙂 even if it’s not a proper ribollita 😛
Very italian Style! I love Italy Food!