Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Black cabbage and cannellini bean soup
Influenced by Tuscan ribollita soup, the black cabbage and cannellini soup is a perfect winter dish.
Ingredients
200 g of black cabbage
150 g of cannellini beans
20 g of shallot
oil
salt, pepper
Preparation
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.
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