Black cabbage soup is a rustic and hearty first course, perfect for warming up colder days. With its enveloping consistency and the genuine taste of the ingredients, this soup brings all the flavor of tradition to the table. The slightly bitter note of black cabbage perfectly complements the sweetness of carrots and potatoes, while borlotti beans provide the right amount of protein to the dish. The preparation is easy and requires just a few steps: the result is a rich and nourishing black cabbage soup. The final touch? A drizzle of raw olive oil and some crunchy croutons to enjoy it at its best!
If you are looking for other recipes of soups and broths with black cabbage, don’t :
To prepare the black cabbage soup, first clean the black cabbage and cut the leaves into pieces 1. Remove the greenest part of the leek and the first layer, then slice it into rounds 1/2 inch thick 2. Peel and trim the carrot and also cut it into rounds 1/2 inch thick 3.
Peel the potatoes and cut them into cubes about 1 1/4 inches 4. Durante a pot, pour the oil, add the leek 5and sauté for a minute. Add the carrots 6 and continue cooking for a minute.
Add the potatoes 7 and let them stew for 5 minutes low heat. Finally, add the black cabbage 8 and everything 9.
Cover with gabinetto 10season with salt, and continue cooking low heat for 30 minutes, stirring occasionally 11. With 10 minutes left per the cooking time, add the borlotti beans, well-drained from their packing liquid 12and finale cooking. Plate and complete with a drizzle of raw olive oil. Your black cabbage soup is ready to be served, perhaps accompanied by croutons ora toasted bread!
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