Ingredients
Original recipe: 4 substantial bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 480 gCanned cannellini beans drained and rinsed
- 200 gKale stems removed and leaves chopped
- 150 gCabbage shredded
- 150 gOnion diced
- 150 gCarrot diced
- 80 gCelery diced
- 3 cloveGarlic chopped
- 400 gCanned chopped tomatoes
- 180 gStale wheat bread made without milk or eggs
- 45 mlOlive oil
- 1000 mlWater
- 1 tspDried thyme
- 1 tspSalt
- ½ tspBlack pepper
Make it
- Heat 30 ml of the oil in a large saucepan over medium heat. Add onion, carrot and celery and cook for 8–10 minutes until softened.
- Stir in garlic and thyme for 30 seconds. Add tomatoes, water, beans, salt and pepper and bring to a simmer.
- Add kale and cabbage. Cover loosely and simmer for 20–25 minutes, until the vegetables are tender.
- Mash some of the beans against the side of the pot. Tear the bread into small pieces, stir it in and simmer for 5 minutes, until the soup is thick.
- Divide into bowls and finish with the remaining oil. If saving some, cool promptly in shallow containers, refrigerate and reheat to 165°F/74°C.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.