Bean soup with black cabbage
Instructions
In a large skillet saute the onion to put in the oil, until golden, then add the peeled tomatoes, potatoes cut into coarse and touches the black cabbage, chopped up.
Let boil for about an hour, then add the beans, previously boiled in salted water.
Simmer again for about fifteen minutes, then pour the contents of the Pan onto serving dish or soup tureen, where you previously placed the slices of bread.
The dish is good hot, but there are those who prefer warm, at room temperature (in the evening, if it is cooked at lunchtime).
A Variant, who likes a slice of red pepper in the sauce.
Ingredients and dosing for 4 persons
- 400 g of bread
- 1 black cabbage
- 200 g of dried white beans
- 2 potatoes
- 1 onion
- 4 tablespoons of olive oil extra virgin
- Some of fresh tomatoes
- Salt