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Italian Tuscan kua zaub ntawm zaub qhwv dub

Italian Tuscan kua zaub ntawm zaub qhwv dub

Name: Italian Tuscan Soup of Black Cabbage
Yield: 4
Cuisine: Italian
Ingredients: Black Cabbage: 300 g; Potatoes: 250 g; Carrot: 2; Zucchini: 200 g; Celery: 2 stalks of; Onion: 1 little; Navy Bean: 250 g; Bacon: 50 g; Tomato Pulp: 80 g; Tuscan Bread: Toasted; Parsley: to taste; Extra Virgin Olive Oil: to taste; Salt: to taste; Chilli Powder: to taste

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Kho ntawd qhov:

	300 g Black Cabbage
	250 g Qos yaj ywm
	2 Zaub ntug hauv paus
	200 g Zucchini
	2 stalks of Zaub kav
	1 little Dos
	250 g Navy Bean
	50 g Nqaij npuas kib
	80 g Tomato Pulp
	Toasted Tuscan Bread
	saj Zaub txhwb qaib
	saj Xyuas kom nkauj xwb tus txiv roj roj
	saj Ntsev
	saj Chilli hmoov

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Cuisine:

Italian

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Pab raws li cov 4
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Cov khoom xyaw

300 g Black Cabbage
250 g Qos yaj ywm
2 Zaub ntug hauv paus
200 g Zucchini
2 stalks of Zaub kav
1 little Dos
250 g Navy Bean
50 g Nqaij npuas kib
80 g Tomato Pulp
Toasted Tuscan Bread
saj Zaub txhwb qaib
saj Xyuas kom nkauj xwb tus txiv roj roj
saj Ntsev
saj Chilli hmoov

Qhia

TusCan Soup nrog taum, Mov ci thiab zaub pob dub yog ib lub raug kua zaub ntawm tus Tuscan kev lig kev cai, Tshwj xeeb tshaj yog Florentine, and is prepared with poor ingredients and typically autumn/winter vegetables but can also be prepared with those found in the vegetable garden ( replacing the black cabbage with leafy chard) thiab, served cold, is a dish that is also suitable for the summer season. The advanced bean soup, heated on the stove (without mixing it) is always excellent and only following this procedure can it’s also called ribollita that would otherwise take the name of bean soup or bread soup.

The black cabbage is fresh from November to April and is a low-calorie vegetable: 100 grams bring only 30 Kcal. It is rich in fibers and minerals, vitamins and antioxidant molecules. Good concentration of vitamin C, potassium, folic acid and carotenoids such as pro-vitamin A. The black cabbage is famous as detoxifying and draining.

Ruam

1 Ua li cas	Cut the onion to the veil, the carrots and the celery in small rounds and stew them in a little oil and salt.
2 Ua li cas	Add the cabbage cut into strips and deprived of most of the hard white veins.
3 Ua li cas	Add the diced cut potatoes, the cannellini beans, the tomato pulp and the small pieces of bacon.
4 Ua li cas 15	Cook over a low heat for about 15 feeb, stirring often and adjusting the taste with salt and pepper.
5 Ua li cas	Add the chopped zucchini, a pinch of finely chopped parsley, mix and cover with 300 ml of boiling water.
6 Ua li cas 30	Let simmer for about 30 feeb, remove and blend a quarter of the soup and put it back in the saucepan.
7 Ua li cas	Serve the hot soup in the holster, sprinkle with a little oil and serve with slices of toast.