Ingredientes
- 1 Cup dried cannellini, great northern or navy beans
- 1 Lb. Savoy cabbage, roughly chopped
- ¼ Cup Extra Virgin Olive Oil
- 1 medium onion, finely chopped
- 1 Tbs. tomato paste
- 1 stalk celery, finely chopped
- 1 carrot, peeled and finely chopped
- 6 − 8 Cups water (or a combination of chicken broth and water)
- 1 Tbs. fresh thyme, finely chopped
- salt & freshly ground black pepper
- 4 − 1" thick slices Italian (preferrably Tuscan) bread
- 2 Cloves garlic, peeled and halved
Preparação
- The day before you plan to prepare the soup, soak the beans in about 1 quart
- of cold water for approximately 12 hours. When you're ready to cook, drain
- the beans and reserve.
- Heat about 3 Tbs. of the olive oil in a large saucepan set over low heat.
- Add the onion and stir until it has become wilted; about 5 minutes. Add the
- tomato paste, celery and carrots. Cook, stirring often for another 5 to 10
- minutes until the celery softens.
- Add the cabbage, stirring to coat with the olive oil, then add the water (or
- water and broth), beans and thyme. Season to your taste with salt and pepper
- and bring to the boil. When the soup reaches the boil, reduce the heat to
- low, cover and cook gently for about two hours.
- While the soup is simmering, pre−heat the oven to 350 f. Toast the bread
- until golden, then remove, rub with the garlic halves, and reserve.
- When the soup has cooked for two hours, crumble the bread roughly into the
- pot, stir and allow the soup to stand−−off the heat−−until completely cool,
- then refrigerate.
- Before serving, the next day, return the soup pot to the stove and bring to
- the boil, stirring constantly to prevent sticking. Taste once again for salt
- and pepper and either pour the soup into a tureen to bring to the table, or
- ladle into individual soup dishes. Garnish each dish with approximately 1
- Tbs. of the remaining olive oil.
