Ingredients

The following ingredients have 4 Servings
  • 2 cups dried Beans (e. g. Borlotti)
  • 2 onions (diced)
  • 2 cloves garlic cloves (diced)
  • 1 carrot (peeled and diced)
  • 1 cup Celeriac (peeled and diced)
  • 2 Tbsps olive oil
  • 1 tsp fresh rosemary (chopped)
  • 8 cups green kale (cavolo nero)
  • 2 cups vegetable stock
  • 2 cups day-old white bread (diced)
  • 2 Tbsps Parmesan (grated)

Instruction

  • Soften the beans in cold water overnight. The next day, drain them and then place them in a pot of water and cook for around 45 min.
  • Place the diced vegetables in a large pot of oil with the rosemary and fry gently. Add the cabbage and season with salt and ground black pepper.
  • Remove around three quarters of the beans from the pot and puree the rest. Add to the vegetables along with the stock. Simmer on a low heat for around 30 min. Add more stock if necessary.
  • Add the bread and the beans to the soup for the last 5 min. Season with salt and ground black pepper and serve sprinkled with Parmesan.