- 300 g Black Cabbage
- 250 g Potatoes
- 2 Carrot
- 200 g Zucchini
- 2 stalks of Celery
- 1 little Onion
- 250 g Navy Bean
- 50 g Bacon
- 80 g Tomato Pulp
- Toasted Tuscan Bread
- to taste Parsley
- to taste Extra Virgin Olive Oil
- to taste Salt
- to taste Chilli Powder
The Tuscan Soup with beans, bread and black cabbage is one of the typical soups of the Tuscan tradition, especially 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) and, 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.
Cut the onion to the veil, the carrots and the celery in small rounds and stew them in a little oil and salt.
Add the cabbage cut into strips and deprived of most of the hard white veins.
Add the diced cut potatoes, the cannellini beans, the tomato pulp and the small pieces of bacon.
Cook over a low heat for about 15 minutes, stirring often and adjusting the taste with salt and pepper.
Add the chopped zucchini, a pinch of finely chopped parsley, mix and cover with 300 ml of boiling water.
Let simmer for about 30 minutes, remove and blend a quarter of the soup and put it back in the saucepan.
Serve the hot soup in the holster, sprinkle with a little oil and serve with slices of toast.