Spelled Soup with Black Cabbage and Cannellini Beans
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 14 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g beans (cannellini beans)
- 200 g spelled
- 1 onion (s), diced
- 1 large potato (s), diced
- 1 carrot (s), diced
- 1 celery, diced
- 500 g black cabbae, cleaned and cut into strips
- 1 ½ liter vegetable stock
- 2 bay leaves
- salt and pepper
- 4 tablespoon olive oil for frying
Print Recipe
Pin Recipe Instructions
- Soak the cannellini beans in water overnight. The next day, cook the beans with two bay leaves for about an hour until they are cooked through but still firm to the bite. Soak the spelled in water for two hours, then cook in lightly salted water until soft. This takes around forty minutes.
- In the meantime, fry the diced potatoes, onions, carrots and celery together with the black cabbage strips in olive oil and simmer for a few minutes until soft. Add the spelled and beans and cook for a few more minutes. Pour in the vegetable stock and let the soup simmer on a low heat for thirty minutes.
- Season to taste with salt and pepper before serving.
- Who does not want to do without meat, can e.g., add still roasted smoked bacon cubes.
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