Zuppa Di Cavolo Aka Cabbage Soup


4 tablespoons olive or canola oil
1 carrot, peeled and chopped
1 celery stalk, trimmed and chopped
3 plum tomatoes, peeled and chopped
1 tablespoon Thyme
black pepper


In a bowl, soak the beans in water to cover for 12 hours. Drain and set aside. Remove and discard the hard stalks from the cabbage leaves. Slice the leaves and set aside. In a deep saucepan over moderate heat, warn 2 TBSP oil. Add the onion and chopped garlic, frying gently, stirring frequently, until translucent, about 5 minutes. Add the carrot, celery,tomatoes, and cabbage. Stir and then let the vegetables wilt about 10 minutes. Add 1 1/4 cups of vegetable stock; season with thyme and salt to taste. Cover and slowly bring to a boil. Boil gently for 30 minutes, stirring frequently. Add the remaining stock and beans. Stir well and continue to cook, covered for 1 1/2 hours, stirring occasionally.


From Tuscany The Beautiful Cookbook



12 servings


Thursday, October 7, 2010 - 6:26pm


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