Bean Soup from Tuscany
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g beans, white, dried.
- 0.5 liter ½ beef broth or vegetable broth, possibly more
- 1 onion (s), finely chopped
- 1 celery, or leek, chopped into small pieces.
- 4 tablespoon olive oil
- 3 cloves garlic, whole or crushed
- 1 bay leaf
- 2 large tomato (s), peeled, pitted, diced
- 1 tomato paste
- 300 g savoy cabbae or cabbae leaves, cut into fine strips
- 4 slices bread, stale
- pepper
- sea-salt
- olive oil
- chili
- Paprika powder
- Herbs, fresh
Print Recipe
Pin Recipe Instructions
- Soak the beans overnight. The next day, drain the water and rinse the beans well.
- Let the onion, celery or leek become translucent in approx. 4 tablespoons of olive oil, add garlic and sauté.
- Add the bay leaf (bend slightly), beans, tomato paste and the diced tomatoes and cover and simmer over a low heat for about 1 1/2 hours until the beans are cooked. Take out half of the beans, puree them and put them back in the saucepan. Now add the cabbage, salt, pepper, season and simmer for another 15/20 minutes.
- In the meantime, drizzle the bread slices with a little oil, roast them in the hot oven for about 10 minutes and rub them with cloves of garlic.
- Place the bread slices on the warmed plates, pour the soup over them and top with olive oil. Add fresh herbs as you like.
- If there is anything left of the soup, cover it with thinly sliced onion slices, add a little olive oil and bake in the hot oven until the onion is golden brown.
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