| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Soups, Italian, Tuscan, *new-acq | 1 | Servings |
INGREDIENTS
| 2/3 | lb | Dry cannellini beans |
| 2 1/2 | oz | Pancetta |
| 2/3 | lb | Black Tuscan cabbage; *see note |
| 2/3 | lb | Carrots |
| 1 | lg | Onion |
| 2 | Leeks | |
| 2 | Celery stalks | |
| 1 | Handful basil leaves | |
| 2/3 | lb | Ripe tomatoes |
| 1 | pn | Thyme |
| Black pepper | ||
| Salt | ||
| 1/2 | c | Extra virgin olive oil |
| 1 | oz | Parsley |
INSTRUCTIONS
Soak the beans in a generous quantity of water overnight. The following morning, drain, put them in a pot with 2 qts. of lightly salted cold water, and let cook for 1 1/2 hours. Clean, wash and slice the cabbage, carrots, onion and the leeks. Make a battuto with celery, basil and parsley. Thinly slice the pancetta. Put a pot on the stove with the oil, adding everything you have cut and minced (except the cabbage). Saute over a low flame until the vegetables begin to get tender. Then add the cabbage and continue to cook over a low flame so that the vegetables can stew well. Add the tomatoes (peeled and chopped), a pinch of thyme and a pinch of pepper, and continue to cook over a low heat, stirring frequently. Pass about half the beans in a food sieve and add the resulting puree to the vegetables. Add this to the beans and their broth, stir well and let cook for one more hour. Offer extra virgin olive oil on the side. TIP: Always add more broth if soup gets too thick. >"Fagioli con cavolo nero alla toscana," recipe from Italian food and med diet - southern europe, Sicily. (slow page) http://www.osolemio.it/meddiet/default.nclk 1998: O-solemio is an e-zine about Italy. Notes: Italian cabbages: Savoy Cabbage and Head Cabbage (Verza e cavolo cappuccio): These belong to the same family as broccoli and cauliflower and are primarily a winter vegetable. Savoy cabbages have compact heads of wrinkled, curry leaves, dark green on the outside and lighter in the inside. Head cabbages also have compact heads, but with smooth, light green leaves; they are more delicate in taste than the Savoy. The leaves of the head cabbage can also be russet or violet in color (known in Italy as cavolonero, Tuscan cabbage or black cabbage). Both of them may be eaten raw, cut in thin strips and seasoned with oil, vinegar, salt and pepper, or may be stewed or cooked in savory pies and soups. Substitute savoy cabbage. If you want the color, try raddichio or red cabbage. >Edited by Pat Hanneman 98-Mar Recipe by: The Basics of Italian Cuisine: Med-diet Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 23, 1998
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