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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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I recently had this in a lovely family restaurant in Florence and when I complimented the chef he was kind enough to provide me with the recipe. Ingredients:
300 g dry whole wheat bread |
400 g dry white beans |
1 bunch black cabbage |
1/2 small savoy cabbage |
3 bunches swiss chard |
2 potatoes |
2 carrots |
2 stalks celery |
2 onions |
1 tablespoon tomato puree |
olive oil |
salt and pepper |
Directions:
1. Cook the beans in 2 litres of cold water. When cooked mash 3/4 of the beans and return to the bean stock reserving the rest for later.
2. In another pan cook one onion (finely sliced) in 8 tbsp of olive oil. When golden add the tomato puree diluted with a little stock. Add the carrots and celery (chopped), swiss chard and cabbage (sliced) and the potatos cut into large chunks. Season and cook for a few minutes with the lid on, now add the bean stock and cook for an hour .
3. Add the bread in chunks and the reserved cooked beans, cook for a further 10 minutes and remove from the heat stir well and allow to cool.
4. Put the soup into a large oven proof dish and cover with slices of onion, pepper and a little olive oil. Put in a hot oven until the onion is golden. Cool a moment and serve with a bowl of parmesan for sprinkling.
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