Black cabbage soup and spelt
Instructions
Put soaked beans separately and spelled in a bowl with plenty of water for 8 hours; then drain and cook the beans in a pot with plenty of water for about 2 hours on low heat.
Peel the onion and a clove of garlic; scrape and wash a carrot and a rib of celery; Peel the black cabbage and wash; Peel the potatoes; then cut it into pieces and 40 minutes before end of cooking add the beans, along with the Sage washed.
Half an hour before end of baking beans, place the farro to boil in a pot with salted water for 20 minutes, calculating the time from the beginning of the boil.
Peel the remaining garlic clove; scrape one carrot and one celery rib then wash them and chop and place all to fry in a saucepan with 2 tablespoons oil.
When garlic is golden, remove, add the tomato paste diluted in half a glass of water and cook for 5 minutes.
Just spelt it is cooked, drain and add to the beans with sauce.
Add salt, if necessary, and cook for a quarter of an hour; United finished the remaining oil and serve the soup hot or cold.
Ingredients and dosing for 4 persons
- 160 g of dried cannellini beans
- 120 g of farro
- 1 black cabbage
- 2 potatoes
- Some leaves of sage
- 2 cloves of garlic
- 2 carrots
- 2 ribs of celery
- 1 onion
- 1 tablespoon of tomato paste
- 3 tablespoons of olive oil extra virgin
- Salt