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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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From Julie Backus' Italian Cooking Ingredients:
1/2 head cabbage, verza |
1 head cabbage, tuscan cavolo nero |
3 carrots, chopped |
2 celery ribs, chopped |
1 medium onion, chopped |
1 bunch fresh thyme |
10 tablespoons olive oil |
3 large potatoes |
3 zucchini |
500 g beans, soaked 24 hours |
300 g canned tomatoes |
5 slices bread, stale and tuscan |
1 pinch salt |
1 pinch pepper |
Directions:
1. Saute carrots, celery, onion, thyme, and olive oil in a large soup pot.
2. After 3 minutes add cabbage.
3. Cook until cabbage has reduced in volume by 50%.
4. Add tomatoes, 3/4 liter of water, salt, and pepper.
5. Bring mixture to a boil.
6. Add zucchini and potatoes.
7. Cover and simmer for an hour.
8. Add the beans (1/2 should be mashed).
9. Cook for another 45 minutes.
10. Pour into soup bowl with 5 to 6 slices of thick bread slices.
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