Cabbage Soup with Beans and Bacon

Ingredients

• 400 g dried white beans
• 1 Cavolo Nero (ca. 500 g)
• 2 onions
• 2 Garlic cloves
• 100 g bacon strips
• 1 tsp freshly chopped rosemary
• 3 tbsp olive oil
• 400 ml Vegetable broth
• 300 g crusty white bread
• Salt
• freshly ground pepper
• Freshly grated Parmesan for sprinkling

Instructions

1. 1.

   Soak the beans in water overnight.

2. 2.

   Cook the beans the next day in the soaking water for about 45 minutes. Wash, trim and cut the cabbage into bite‑sized pieces. Peel and finely dice the onions and garlic. In a large pot gently sauté the onion and garlic with rosemary and bacon in olive oil. Add the cabbage, season with salt and pepper. Puree three quarters of the beans in the cooking liquid. Set aside the remaining beans. Add the pureed beans to the vegetables. Pour in about 400 ml vegetable broth and simmer for roughly 30 minutes over gentle heat. Five minutes before the end of cooking add the whole beans and cubed bread. Season with salt and pepper, sprinkle with Parmesan, and serve.