Soup with Tuscan cabbage and aromatic sauce
4 servings
50 minutes
This Tuscan soup is the embodiment of warmth and traditional Italian cuisine. It originates from the rural regions of Italy, where simple yet aromatic ingredients create a refined taste. Nutritious and hearty, the soup combines tender Tuscan kale, creamy potatoes, and white beans soaked in a rich broth with fragrant herbs and tomatoes. The slightest tang of lemon zest and the depth of Parmesan flavor make each spoonful truly unforgettable. It can be prepared in advance and tastes even better the next day. Served with a fragrant garlic and basil sauce that adds freshness and richness, it is perfect for cozy family dinners or enjoying on cold evenings, reminding us of the generosity of Italian cooking.
1
Tie oregano, rosemary, and bay leaf with culinary thread.
- Oregano: 3 pieces
- Rosemary: 3 pieces
- Bay leaf: 2 pieces
2
Heat oil in a heavy pot over medium heat. Add onion, leek, carrot, celery, garlic, and dried red pepper; season with salt. Sauté for 10-12 minutes until the onion is translucent and the carrot is soft. Add tomato paste and simmer, stirring for about 3 minutes until the paste darkens.
- Olive oil: 0.3 glass
- Onion: 1 head
- Leek: 1 stem
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Garlic: 6 cloves
- Dried red chili: 1 g
- Salt: to taste
- Tomato paste: 2 tablespoons
3
Add tomatoes, breaking them with your hands, then a bunch of tied herbs, Parmesan rinds if available, and 6 cups of water or the water in which the beans were cooked, or a mixture of both. Season with salt and pepper, and bring to a boil.
- Tomatoes: 840 g
- Parmesan rinds: 60 g
- White beans: 450 g
- Salt: to taste
- Ground black pepper: to taste
4
Add potatoes, reduce heat and simmer for 20-25 minutes until potatoes are tender. Add Tuscan kale and beans; simmer for about 5 minutes until kale is tender. Remove the Parmesan rinds and herb bundle.
- Potato: 360 g
- Cavolo nero (Tuscan kale): 0.5 piece
- White beans: 450 g
5
Can be prepared in advance: soup can be made 2 days before consumption. Cool it down, transfer to a jar with a tight lid, and store in the refrigerator.
6
Chop garlic and basil in a blender. Transfer to a small bowl and mix with oil, Parmesan, and lemon zest; season with salt. Serve the soup drizzled with the sauce.
- Garlic: 6 cloves
- Basil: 70 g
- Olive oil: 0.3 glass
- Grated Parmesan cheese: 2 tablespoons
- Grated lemon zest: 1 teaspoon
- Salt: to taste