Soup with Tuscan cabbage and carrots
8 servings
30 minutes
Soup with Tuscan cabbage and carrots is a delightful dish of Italian cuisine filled with rich flavor and healthy ingredients. Tuscan cabbage, known for its tender, slightly nutty taste, pairs beautifully with the sweetness of carrots and the richness of the broth. This soup was inspired by traditional Tuscan recipes that use simple yet nutritious vegetables. White beans add texture and make the dish heartier, while balsamic vinegar gives a slight tang that enhances the flavor of all components. Serving it with fresh basil and green onions makes the soup particularly aromatic. It is enjoyed hot, savoring its rich taste and health benefits. This soup is perfect for a cozy family dinner or a light lunch, filling the home with warmth and aromas of Italian cuisine.
1
Pour 2 cups of water into a pot, add carrots, broth, and tomatoes in their juice, and bring to a boil over medium heat.
- Carrot: 2 pieces
- Vegetable broth: 4 glasss
- Tomatoes: 450 g
2
Place the cabbage, whole basil leaves, and whole green onion stalks in the steamer.
- Cavolo nero (Tuscan kale): 360 g
- Chopped basil leaves: 0.3 glass
- Green onion tops (scallion greens): 20 g
3
Steam for 5-7 minutes, flipping the cabbage once with tongs. Remove and discard the basil and onion.
4
Add cabbage, beans, and vinegar to the soup, and simmer.
- Cavolo nero (Tuscan kale): 360 g
- White beans: 450 g
- Balsamic vinegar: 1 tablespoon
5
Season with salt and pepper to taste.
6
Add chopped basil and onion before serving.
- Chopped basil leaves: 0.3 glass
- Green onion tops (scallion greens): 20 g
