(Savoy cabbage & bean soup - Our recipes)

Time: preparation: 30 minutes
........ plus soaking time
........ cooking: about 60 minutes

Half a savoy cabbage
200 g (7 oz) dried giant-size cannellini beans
200 g (7 oz) fresh and ripe tomatoes, chopped
1 young onion, finely chopped
2 tablespoons dried chives
4 teaspoons dried bay leaves, chopped
6 tablespoons extra virgin olive oil
Salt
Grated Parmesan cheese, if you like

easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Soak dried beans in cold water overnight.
Drain soaked beans and wash under running water; put them in a big saucepan together with onion, tomatoes and aromatic herbs. Cover with cold water and cook over a gentle flame, half-covered. Meanwhile cut savoy cabbage into thin strips and wash.
After 30 minutes add savoy cabbage and keep on cooking for at least 30 minutes or until beans are tender. Add hot water during cooking if necessary and according to the thickness you want to have at the end.
Season to taste with salt only at the end. When you switch off gas, add olive oil, stir, wait for some minutes and serve with grated Parmesan cheese (if you like).

Note
If you want you can toast some bread slice, arrange them on the bottom of your soup plate and pour over your soup.

What's the right wine?
Our suggestion is: Cannonau Rosato (Rosé wine from Sardinia).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".