Black Cabbage Soup
"The black cabbage soup is a warm embrace on cold days! A rustic and nutritious first course, enriched with beans and potatoes, perfect for warming winter evenings. Discover our **cabbage soup recipe**, ideal as a **vegetarian soup** or **vegan soup**, and bring an explosion of genuine flavors to the table with this **black cabbage soup**!"
Dietary Information
Servings:
- 1
To prepare the black cabbage soup, first clean the black cabbage and cut the leaves into pieces 1. Remove the greenest part of the leek and the first layer, then slice it into 1 cm thick rounds 2. Peel and trim the carrot and also cut it into 1 cm thick rounds 3.
- 2
Peel the potatoes and cut them into 3 cm cubes 4. In a pot, pour the oil, add the leek 5 and sauté for a minute. Add the carrots 6 and continue cooking for a minute.
- 3
Add the potatoes 7 and let them simmer for 5 minutes over low heat. Finally, add the black cabbage 8 and mix everything 9.
- 4
Cover with water 10, season with salt and continue cooking, over low heat, for 30 minutes, stirring occasionally 11. When there are 10 minutes left to the end of cooking, also add the borlotti beans, well drained from their preserving liquid 12, and cook. Serve and complete with a drizzle of raw oil. Your black cabbage soup is ready to be served, perhaps accompanied by croutons or toasted bread!
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