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Black cabbage soup

The cabbage and beans soup is a traditional peasant recipe. A winter dish with one of the oldest vegetables and the richest nutritional values.

INGREDIENTS:

black cabbage, savoy cabbage, dried beans, potatoes, celery, carrots, courgettes, onion, leek, chard, garlic, sage, lard, tomato paste, extra virgin olive oil, salt, pepper, stale bread.     

PREPARATION

Soak the beans overnight in a bowl full of water. The next day cook the beans with garlic, sage and salt and, once cooked, leave them whole and the others pass them with their water, then add all the washed and cut vegetables, put everything in a large pot and bring to boiling point . Meanwhile prepare the dressing in a pan finely chopped lard, garlic, onion, extra virgin olive oil and tomato paste. Once the sauté is ready, add it to the vegetables, passing it through a colander. The whole must cook for several hours on a low heat. Season with salt and pepper, add the whole beans set aside. In the meantime, toast the slices of bread in the oven, then rub them with garlic. Serve the soup in bowls or crock pans,