Beans with black cabbage, tuscan style
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Beans with black cabbage, tuscan style
  Beans    Cabbage    Tuscan    Soups    Italian  
Last updated 6/12/2012 1:07:48 AM. Recipe ID 33970. Report a problem with this recipe.
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      Title: Beans with black cabbage, tuscan style
 Categories: Soups, Italian, Tuscan, *new-acq
      Yield: 1 Servings
 
    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
 
  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)




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Recipe ID 33970 (Apr 03, 2005)

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