Ingredients
- 400 g black cabbage (cavolo nero)
- 250 g dried beans (such as cannellini)
- 2 potatoes
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 bay leaf
- 250 g tomato purée
- Extra virgin olive oil
- Salt and black pepper, to taste
- Hot water, as needed
- Rustic Tuscan bread, for serving
Instructions
Soak the Beans
Place the dried beans in a large bowl and cover with water. Leave to soak overnight.
Prepare the Base
In a large saucepan, heat a generous drizzle of extra virgin olive oil.
Add finely chopped onion, carrot, and celery. Sauté over medium heat until softened and fragrant.
Add Vegetables
Add the bay leaf and diced potatoes. Stir for a few minutes to allow the flavors to develop.
Build the Soup
Add the drained beans, tomato purée, and sliced black cabbage.
Mix well, then cover with hot water.
Slow Cooking
Season with salt and pepper, cover, and cook on low heat for about 2 to 2.5 hours, until the beans are tender and the soup is rich and thick.
Serve
Serve hot in bowls with slices of rustic Tuscan bread.
Finish with a drizzle of extra virgin olive oil for extra flavor.
A traditional Tuscan comfort dish, rich in flavor and history—perfect for cold winter days and slow, cozy meals.