There soup for centuries it has been a valuable resource for facing the harshness of winter, especially for those who can rely on a few garden supplies and hard bread. Only in modern times has science shown that these are healthy recipes, especially when made with raw beans and vegetables seasoned with extra olive oil to add crunch and a moderate dose of carbs. Fortunately, today the choice is much wider. But when the cold starts to feel, hot soup remains the best choice: we present the ten most popular recipes in Italy.
Ingredients for 4 people: 500 g of black cabbage, 250 g of peeled tomatoes, 300 g of potatoes, 160 g of dried cannellini beans soaked overnight in cold water, 1 carrot, 1 onion, 1 stick of celery, 1 pinch of thyme, 2 bay leaves, 1 clove of garlic, 4 cloves spoon of extra virgin olive oil, 4 slices of Tuscan bread, 1 l of homemade vegetable juice, salt and pepper to taste
Method: Drain the beans, wash them and boil them in water with bay leaves for at least an hour, adding salt at the end. Chop the onion, carrot and celery, then fry half in a high-sided pan with extra-virgin olive oil and crushed whole garlic. Brown for 2 or 3 minutes, add crushed tomatoes, thyme, salt and pepper. After about 5 minutes, add a ladleful of hot broth and cook for about ten minutes. Turn off and set aside. Now clean the black cabbage, remove the central rib and shred it with your hands. Fry the remaining minced meat in a large pot with a little oil, add peeled and chopped potatoes, black cabbage and beans. Cook for a few minutes, stir, then add the tomato sauce and hot stock. Cook over medium-low heat for an hour, adding more stock as needed. Serve with a slice of oven-toasted bread, topped with extra virgin olive oil.