Tuscan Beans and Braised Cabbage Soup

Ingredients

Yield:

6 bowls

• • 1.5 litres (6 cups) Chicken Stock
  • 120 gr (4 oz) Tuscan White Bean, like Cannellini
  • ½ head Julienne Savoy Cabbage
  • 1 Julienne White Onion
  • 90 grams (3 oz) Chopped Pancetta
  • 1 Chopped Stock of Leek
  • 1 Clove of Garlic
  • 2 Bay Leaves
  • 60 gr (2 oz) Butter
  • Pinch of salt
  • Freshly Ground pepper

Preparation

Difficulty:

Easy

 

Total Time:

1.5 Hours

1. 1. Soak the beans overnight fully covered by water by at least 4 inches.
   2. In a large pot, sauté the onion at a medium-low heat for 2-3 minutes.
   3. Add the leeks and pancetta and cook until the leeks and onions are soft.
   4. Add the garlic and cabbage, continue to cook at medium-low heat until the cabbage is soft.
   5. Add the drained beans, bay leaves and chicken stock and simmer for 1 to 1 ½ hour until the beans are tender.
   6. Finish with salt and freshly ground pepper to taste!
   7. If you have any rind of Parmesan or Grand Padano, add it to the stock, it adds a lot of flavor!