The soup of black cabbage and cannellini beans it’s a easy, healthy and genuine recipe ideal for the winter months, when temperatures drop. Topped with a delicate oil flavored with rosemary, is a true concentrate of well-being and goodness.
Ingrediants
- 300 g of black cabbage
- 300 g of cannellini beans already boiled
- 300 g of Jerusalem artichoke
- 2 carrots
- 2 sticks of celery
- 1 tablespoon of tomato paste
- 1 white onion
- 3 tablespoons of Costa d’Oro Extra Virgin Olive Oil Il Grezzo Unfiltrato
For the soup
- vegetable broth
- salt
- pepper
- 125 ml of Extra Virgin Olive Oil Costa d’Oro Il Grezzo Unfiltrato
- 1 sprig of rosemary
- 2 slices of homemade bread
For the rosemary oil
Furthermore
This black cabbage and cannellini beans soup with rosemary flavored oil it’s a easy and healthy recipe, ideal for the winter months, when it’s cold outside and you want a comfort food genuine. Inside, in fact, there is all the goodness of the winter garden, with vegetables such as black cabbage and tubers such as Jerusalem artichoke, to be used instead of potatoes. Cannellini beans, on the other hand, bring the benefits of legumes, for a mix under the sign of well-being.
In this vegetarian recipe cannellini beans are previously boiled: if used raw, remember to soak them for 12 hours, rinse them well under water and then cook them in a pot with 1 and a half liters of water for 1 hour or until tender . You can do the same operation using a pressure cooker: the time will be halved.
To give a creative touch to this soup we thought of making a oil flavored with rosemary, choosing theExtra Virgin Olive Oil Costa d’Oro Il Crude Unfiltered, from fruity and full-bodied flavor and with spicy notes: perfect for when you want to give even more flavor and personality to a dish.
How to prepare: Black cabbage and cannellini bean soup with rosemary flavored oil
Easy Execution Preparation Time 25 min Cooking Time 45 min – 60 min Servings 4
How to prepare: Black cabbage and cannellini bean soup with rosemary flavored oil
Preparing the black cabbage and cannellini bean soup with rosemary-flavored oil is simple. First, peel the black cabbage, remove the most woody ribs and chop it up with your hands. Peel the Jerusalem artichoke with a potato peeler and cut into cubes.
In a saucepan, brown the finely chopped onion, celery and carrot cut into cubes with three tablespoons of extra virgin olive oil. Add the Jerusalem artichoke, mix. Add a ladle of boiling vegetable broth.
Add the tomato paste and cook for another 5 minutes. Now add the beans and cover with more vegetable broth.
Bring to a boil and cook for another 30 minutes, adding the black cabbage after 10 minutes. Meanwhile, prepare the rosemary oil: pour the oil into a saucepan and add a few needles of rosemary. Cook over low heat for 5 minutes, letting it simmer gently (it should not fry). Transfer to a small bowl and let cool.
Take a ladle of soup and blend it by adding a tablespoon of oil to the rosemary and add it again to the soup, to give it a part of a creamier consistency. In a small pan pour the remaining oil and toast the homemade bread cut into cubes.
Transfer to serving plates and serve the black cabbage and cannellini bean soup with rosemary-flavored oil toasted bread.
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