Black cabbage and cannellini bean soup

Influenced by Tuscan ribollita soup, the black cabbage and cannellini soup is a perfect winter dish.




200 g of black cabbage

150 g of cannellini beans

20 g of shallot


salt, pepper


black cabbage and cannellini bean soup
© Laura La Monaca



Soak the beans overnight. Then, simmer for at least an hour. Then mash part of them with a fork until smooth.


Sautée the minced shallot for a few minutes in a pot and then add the beans. Cover with water. Clean and wash well the black cabbage, remove the stalks and cut it coarsely. Combine the black cabbage with cannellini beans and cook for at least 20 minutes. Add water if necessary.Serve black cabbage and cannellini bean soup warm.


black cabbage and cannellini bean soup
© Laura La Monaca

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