How to make the Beans with Black Cabbage, Tuscan-style:
Soak the beans in a generous quantity of water overnight. The morning after,
drain, put them in a pot with 2 qts. of lightly salted cold water, and
let cook for l 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
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.
Sieve about half the beans and add this puree to the vegetables. Add the
mixture to the beans and their broth, stir well and let cook for one
more hour. Serve with extra-virgin olive oil on the side.
Note:
Black cabbage may be replaced with Savoy cabbage. Always add more broth
if soup gets too thick.
Recipe courtesy of The Italian Trade Commission
Serves 4-6
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