Winter brings to mind ribollita (even if we're not Tuscan), and we respond with a delicious soup made with black cabbage, the prince of the winter vegetable garden in Ciociaria. We may not be as beautiful as the Tuscans, but we're certainly more authentic.
Black cabbage is harvested until mid-winter, depending on the latitude where it's grown, when the leaves are sweeter thanks to the cold. However, its high vitamin content, especially vitamin K, remains unchanged across all latitudes. Just think that, known as Russian Kale, black cabbage is one of the most important vegetables in the diet of this vast country.
Using this vegetable, today I prepared a simpler soup with beans.
Black Cabbage and Bean Soup Recipe
Let's start by soaking the beans the night before, because we must try to use dried legumes and favor those grown by our farmers. Meanwhile, we clean the vegetables by washing them and removing the woody core, then cut them into medium-sized pieces.
Then we chop the celery, carrots, onions, and a small potato; we'll add a clove of garlic after placing everything in a pan. We add the chopped vegetables to the pan with oil and sauté until flavorful, then add the cavolo nero leaves, a little tomato puree, and thin with vegetable broth.
Meanwhile, we'll cook the beans; choose your favorite ones, add them to the soup, and let them cook for at least 45-60 minutes. Taste for salt before serving the soup, accompanied by toasted bread.
I chose a Chianti classico with a modern twist; it's just what you need if you don't have a good Cesanese wine.
Follow us