Tuscan Cabbage and Bean Soup — Minestra di Cavolo Verza, Fagioli Toscana
A Tuscan winter soup of Savoy cabbage and cannellini beans simmered with onion, celery, garlic, and rosemary in vegetable stock, ladled over thick stale bread that swells with the broth into a peasant-classic one-bowl meal.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Shred 400g Savoy cabbage into 2cm ribbons. Finely chop 200g onion, dice 60g carrot and 60g celery. Slice 6 garlic cloves. Hand-crush 120g tinned tomatoes. Toast 160g stale bread into 4 thick slices. Drain and rinse 360g cannellini beans. Finely chop 4 tbsp parsley.
Saute
Heat 6 tbsp olive oil in a heavy pot over medium heat 1 minute. Add onion, carrot, celery; cook 6 minutes stirring occasionally until soft and lightly golden. Add sliced garlic, rosemary sprigs, bay leaves; cook 60 seconds until garlic turns pale gold and rosemary releases aroma.
Build 1
Add shredded cabbage in batches, stirring each batch to wilt before adding the next. Add crushed tomatoes; cook 4 minutes stirring until tomato darkens slightly. Pour in 800ml hot vegetable stock, salt, pepper. Bring to bare simmer.
Simmer
Cover loosely and simmer 15 minutes stirring occasionally until cabbage becomes silky-tender. Add 360g cannellini beans; cook uncovered 5 minutes more, gently mashing a few beans against pot side to thicken broth slightly. Discard rosemary stems and bay leaves.
Finish
Rub toasted bread slices with halved garlic cloves. Place in two warm wide bowls. Stir half the parsley through soup off heat. Ladle soup over bread, allowing it to swell with broth.
Plate
Scatter remaining parsley over soup, drizzle each bowl with 0.5 tsp grassy extra virgin olive oil, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.