Cabbage and White Bean Soup
Soups • Italian
Description
One of the countless variations of Tuscan soup — ribollita, inspired by a café near a local market. To American taste, this soup has little liquid. But it is indeed a soup. Moreover, it is served cold.
Ingredients
- Bacon 5 oz
- White bread 20 oz
- Chicken Broth 1½ l
- White Beans 20 oz
- Potato 20 oz
- White Cabbage 20 oz
- Garlic 3 cloves
- Onion 1 head
- Parsley 0 oz
- Bay leaf 1 piece
- Thyme 1 piece
- Butter 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Bring the vegetable broth to a boil, add a piece of lean bacon, reduce the heat, and simmer the bacon covered for an hour, occasionally skimming off any foam.
Step 2
Add diced potatoes, finely chopped cabbage, beans (either canned or pre-soaked and cooked until tender), finely chopped onion, parsley, bay leaf, thyme, and garlic. Simmer the soup uncovered on low heat for twenty minutes, stirring occasionally. Season with salt (if the bacon and broth are not salty enough) and pepper.
Step 3
Remove the bacon with a slotted spoon. Cool it under cold water, trim off the skin if there is any, chop it into small pieces, and mix the pieces into the soup. Remove the bay leaf.
Step 4
Spread butter on both sides of the bread, then toast the slices in a skillet over medium heat, flipping once, until the bread is golden brown. This usually takes about one minute on each side.
Step 5
Serve the soup on flat plates, spooning the thick mixture over wheat croutons.
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